Sun-Dried Tomato Pesto, Red Onion, and Fontina Panini

• 4 ciabatta rolls
• 1 cup sun-dried tomato pesto (Sun-Dried Tomato Pesto)
• salt
• fresh ground black pepper
• 12 cup pickled onion (Pickled Onions)
• 2 cups baby arugula, roughly chopped
• 8 ounces italian fontina, sliced
• extra virgin olive oil

1. Preheat a panini grill.
2. Slice off the domed tops of the ciabatta rolls and discard; the rolls should now be about 1 inch thick; split the rolls horizontally.
3. Spread the bottom halves with sun-dried tomato pesto, about 1 tablespoon each, letting it soak into the bread; season with salt and pepper.
4. Squeeze the excess liquid from the pickled onions and divide among the 4 sandwiches.
5. Follow with a fistful of chopped arugula, then cover with a layer of fontina.
6. Finish with a light drizzle of olive oil before covering with the top halves of the rolls.
7. Grill the sandwiches for about 4 minutes until the bread is golden brown and the aroma of the cheese is apparent.
8. Cut sandwiches in half and serve hot.

ciabatta rolls, tomato pesto, salt, fresh ground black pepper, onion, baby arugula, italian fontina, extra virgin olive oil

Taken from www.food.com/recipe/sun-dried-tomato-pesto-red-onion-and-fontina-panini-285498 (may not work)