Panini Toscano

• 1 fresh ciabastta bun, about 5-inches square
• 1 ripe fig, cut into 4-5 slices
• 2 slices prosciutto, thinly sliced
• 2 slices havarti cheese, 1/8-inch thick
• 1 ounce baby arugula
• 12 roasted pepper, peeled and cut into 3/4 inch slices
• 14 cup prepared olive oil mayonnaise
• juice and zest from 1/2 lemon
• 1 garlic clove, minced
• 1 teaspoon balsamic vinegar
• 1 pinch each salt and pepper
• 12 teaspoon Dijon mustard
• 1 pinch sugar
• 12 lemon, juice of
• 14 cup extra-virgin olive oil plus extra for brushing on bun

1. LEMON AIOLI: In a small bowl, mix together mayonnaise, lemon juice and zest and garlic and let flavours mingle for half hour.
2. Split fresh ciabatta in half and brush both sides liberally with lemon aioli.
3. Layer 2 slice of havarti cheese on the bottom of the bun, then top with sliced figs, prosciutto, a couple of sprigs of arugula and finish with the other slice of cheese.
4. Top with other side of the bun.
5. Lightly brush outside of but on both sides with extra-virgin olive oil.
6. place sandwich in a preheated panini press and grill until cheese is melting and bread is lightly marked.
7. If using a grill or barbecue, place a weight on top of sandwich and flip halfway through cooking.
8. BALSAMIC VINAIGRETTE: While sandwich is grilling, in a small bowl, combine vinegar, salt, pepper, Dijon, sugar and lemon juice.
9. Slowly whisk in oil until incorporated.
10. In another small bowl, dress arugula with 1 tablespoons of the vinaigrette and place on a plate.
11. Toss two slices of red pepper in the same bowl to dress lightly adn place on top of salad.
12. When sandwich is ready, remove from press or grill and split in half diagonally.
13. Place around salad and serve immediately.

ciabastta bun, havarti cheese, baby arugula, pepper, olive oil mayonnaise, lemon, garlic, balsamic vinegar, salt, mustard, sugar, lemon, extravirgin olive oil plus extra for brushing

Taken from www.food.com/recipe/panini-toscano-439650 (may not work)