The last few days have been so wet and dreary outside, that I have been craving some warm comfort food.  For me, nothing says comfort better then bread and cheese.  The idea for this panini was inspired by a recent break that my husband and I took (from the kids) into New York City.  After we skated a few laps on the Bryant Park ice rink, we grabbed a bite at 'wichcraft.  The panini that I ate that day was so simple but yet so delicious, that I have been thinking about it ever since.  I wanted to see if I could recreate it to be a little lighter and gluten-free, while still satisfying my "comfort craving."

    Bryant Park was one of my favorite places we went that week.  Walking through the park checking out vendors, while sipping hot cider and watching people skating was so relaxing.  Perhaps it's the memory of that day that aids in my affection for this panini, or quite frankly the fact that it is made with Gruyère cheese!  Oh, and don't forget the caramelized onions, a food that could quite easily be eaten on it's own.  The original panini was made with rye bread, but in the spirit of keeping with my new lifestyle I decided to find a gluten-free option.  After looking at a few stores I was able to find an awesome deli style bread made by a company named Schar (pictured at the bottom of the page). 

NOTE:  The picture above was made with regular bread for my husband.  The gluten-free bread panini I made for myself was equally as tasty, but just not as visually pleasing.  Gluten-free bread is denser and darker then normal bread, but it worked just the same and tasted just as good.

Gruyère, Onion and Arugula Panini (Gluten-Free Option)

inspired by 'wichcraft

makes 2 

1 teaspoon ghee (or butter)
1 small onion, roughly chopped

4 slices of Deli-Style Bread (I used Schar Gluten-free Deli-Style)
2 teaspoons of ghee (or butter)
4 oz of Cave Aged
Gruyère
, thinly sliced
8-10 leaves of arugula


In a small saucepan melt 1 teaspoon of ghee.  Add the roughly chopped onion and saute turning occasionally, until browned and caramelized.  Set aside.  Preheat your panini press (I set mine for 375° F).  Spread a 1/2 teaspoon of ghee on only 1 side of each of the 4 slices of bread.  (The sides with the ghee or butter are the sides that will touch the panini press).  Lay down 2 slices of bread, buttered side down.  Place down the slices of Gruyère
, using a much as you prefer.  Top the cheese with the caramelized onions and a few leaves of arugula.  Place another slice of bread on top of each panini, with the buttered side out.  Place the sandwiches on the panini press and close the top, pressing down firmly.  Cook until the sides are browned and the cheese is melted, about 3-5 minutes.  (Check the press occasionally to make sure it is not burning!)

Picture
Schar Deli-Style Bread that is gluten-free.  This bread worked perfectly in the panini press despite being much harder and denser then traditional bread.  I was very surprised at how great it tasted, so I definitely recommend giving it a try. 

 


Comments

01/31/2013 9:53am

I'm inspired by all of your beautiful photos! And isn't Bryant Park so great in the Winter? I love all the holiday shops and the skating rink... and Tom Colicchio's 'wichcraft has such great comfort food. I love their soups and sandwiches.

Reply
01/31/2013 11:20am

Thanks Chris. I would definitely go back to Bryant Park in the winter time, it was so much fun. Max Brenner even set up a stall and we had some the the hot chocolate....it was the best hot chocolate I have had in my life.

Reply
02/01/2013 8:00pm

Yes, the hot chocolate at Max Brenner is great. If you ever get the chance, also check out the hot chocolate at City Bakery and/or La Maison du Chocolat. You won't regret it!




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