Search Recipes

Italian Panini


  • 2 Tbsp. olive oil
  • 2 lb. thinly sliced onions
  • 1-1/2 Tbsp. red wine vinegar
  • 1 Tbsp. brown sugar
  • 1 tsp. chopped fresh thyme
  • 3 Tbsp. butter, softened
  • 4 tsp. Dijon mustard
  • 8 slices sourdough bread, toasted
  • 4 oz. thinly sliced pancetta
  • 1 lb. cooked sliced Italian sausage
  • 8 slices (1/2 oz. each) Swiss cheese


  • 1. Sauté onions in oil in large skillet on medium heat 15 to 18 minutes or until very soft, stirring occasionally. Stir in vinegar, sugar and thyme; keep warm.
  • 2. Combine butter and mustard. Spread butter mixture on one side of each slice of bread. Top 4 slices evenly with pancetta, Italian sausage, onion mixture and cheese. Cover with second slice of bread.
  • 3. Grill sandwiches in heated panini press 3 to 4 minutes or until bread is golden and cheese is melted. Cut in half and serve.
  • Nutritional information per serving: Calories 1219; Total Fat 66g; Saturated Fat 27g;
  • Trans. Fat 0g; Cholesterol 315mg; Sodium 2891mg; Total Carbohydrate 102g; Dietary Fiber 7g;
  • Total Sugars 17g; Protein 52g