Pickled Red Onion Panini

🛒 Ingredients

• Panini bread 100 g · 280 kcal
• Red onion 75 g · 30 kcal
• White vinegar 50 g · 0 kcal
• Water 50 g · 0 kcal
• Sugar 10 g · 40 kcal
• Salt 3 g · 0 kcal
• Provolone cheese 60 g · 200 kcal
• Arugula 20 g · 5 kcal
• Olive oil 5 g · 45 kcal

👨‍🍳 Instructions

1. Thinly slice the red onion. In a small saucepan, combine water, white vinegar, sugar, and salt; bring to a simmer, stirring until sugar and salt dissolve.
2. Pour the hot brine over the sliced red onions in a heatproof bowl. Let sit for at least 15 minutes to pickle, then drain excess liquid.
3. Preheat a panini press to medium-high heat. Slice the panini bread horizontally and brush the cut sides lightly with olive oil.
4. Layer cheese, drained pickled red onions, and arugula onto the bottom half of the panini bread. Place the top half of the bread over the fillings.
5. Place the assembled panini into the hot press and cook for 4-6 minutes, or until the bread is golden brown and the cheese is melted and bubbly.
6. Carefully remove the panini from the press, let it cool for a minute, then slice in half and serve immediately.