Short Rib and Fontina Cheese Panini with Tomato-Onion Chutney

Name: Short Rib and Fontina Cheese Panini with Tomato-Onion Chutney
Yield: serves 4
Ingredients: 1 tablespoon extra-virgin olive oil; Four 1/4-inch slices red onion; 4 ciabatta rolls, halved; 1/2 pound Fontina cheese, shredded (about 2 cups); 3 cups shredded Slow-Roasted Boneless Short Ribs (page 148), warm; 1/2 cup fresh arugula leaves, stemmed; 1 cup Tomato-Onion Chutney (recipe follows); 4 ripe tomatoes (2 pounds), preferably red beefsteak, cored; 1/4 cup extra-virgin olive oil; 1 pound cipollini onions (see Note), peeled and halved lengthwise or quartered, depending on size; 2 whole cloves; 1 teaspoon kosher salt; 1/2 teaspoon freshly ground black pepper; 1/4 cup champagne vinegar; 2 tablespoons agave nectar or honey; (makes 3 cups)

December 9, 2011

The great bonus about making Slow-Roasted Boneless Short Ribs is that you’ll have leftover meat to spin into this melt-in-your-mouth sandwich, panini-style. It hits the spot when you’re in the mood for some serious comfort food. The Tomato-Onion Chutney is so freakin’ good, you’ll want to put it on everything. For starters, try it as a condiment with Whole Roasted Chicken (page 142).

Recipe notes

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