inspired edible++roma, mozzarella & red onion panini with spicy ketchup

what a lovely little warm wave we have been blessed with this week! time for little snacks & beers on the patio at sunset. this was a game of what’s in the fridge? a lone tomato, half of this morning’s bread, mozzarella.
presto! grown up grilled cheese.

roma, mozzarella & red onion panini with spicy ketchup

1 tomato, sliced with wet parts removed or the sammies will be soggy

ciabatta/rustic bread, sliced

mozzarella

red onion, thinly sliced

ketchup

siracha

oil for brushing the bread

i used an electric press to make these but a cast iron pan works equally well.

1. heat press or pan to medium heat.

2. brush one side of each piece of bread with oil. i use coconut.

3. lay down half the slices bread on press, oil side down.

4. lay down cheese, tomato and red onion on the bread. careful not to overdo it with the toppings or they will all squish out the sides. but a little squishing out is good because the cheese will get crispy and delicious.

5. lay down second slices of bread, oil side up and lay the press down. cook for 5-10 minutes until both sides are golden.

**or**

*if using cast iron, let it melt a bit so it doesn’t all fall out when you flip it, but keep the heat to the low side or the bread will burn. which will leave you crying and desperately trying to scrape off the burned parts to salvage what you can. this is why i’m a HUGE fan of the electric press. really makes it hard to ruin this.

6. when things look a little melty and stuck together, carefully flip the sammies over.

7. continue on medium-low heat until both sides are golden.

8. put a few squirts of ketchup and siracha side by side in a ramekin. swirl a little bit.

9. consume with a icy cold beer, preferably outside and always with the ones you love close beside.

love, lani