1/4 cup Mayonnaise
1/4 cup California sun-dried tomatoes with herbs and oil
Salt and black pepper, to taste
Yield: 3/4 cup
1/3 cup White balsamic vinegar
1/3 cup Olive oil
1 ea. Onion, small, cut in half and thinly sliced
1/2 tsp. Sea or kosher salt
2 tsp. Dry mustard
2 tbsp. Brown sugar
8 ea. White mushroom caps, large size, stems trimmed, sliced ?-inch thick
1/2 cup Italian parsley, chopped
1/4 cup Olive oil
Salt and fresh black pepper, to taste
Yield: Approximately 3 lbs.
4 lbs. Bell peppers, red, green and yellow
10 cloves Garlic, minced
Extra virgin olive oil, as needed
2 bunches Italian parsley, chopped
Salt, to taste
Black pepper, to taste
1 tbsp. Balsamic vinegar
1/3 cup Basil, freshly chopped
TO PREPARE THE TURKEY ANTIPASTO PANINI:
Spread 1 tablespoon of soft butter on each half of the ciabatta roll.
Turn the buttered sides of the roll down and place them side by side on a clean work surface.
Spread the Sun-Dried Tomato Mayonnaise over the bottom portion of the ciabatta roll.
Arrange the spinach leaves evenly over the Sun-Dried Tomato Mayonnaise and top the spinach with the Marinated Mushrooms, artichokes, Roasted Peppers and olives.
Stack the sliced turkey over the vegetables.
Arrange the fontina cheese evenly over the turkey.
Top the cheese with the crown of the ciabatta roll (buttered side up).
Place the panini onto the panini grill, close the grill, and grill the bread until it’s golden brown and the cheese has melted.
Cut and serve the panini.
TO PREPARE THE SUN-DRIED TOMATO MAYONNAISE:
Combine all the ingredients and blend well.
Cover and refrigerate until needed.
TO PREPARE THE MARINATED MUSHROOMS:
Combine all the ingredients except the parsley, 1/4 cup of olive oil, salt and pepper in a heavy-duty stainless steel pot.
Bring to a boil, then simmer for 10 minutes.
Remove the pot from the heat and allow the mushrooms to cool for 3 hours under refrigeration.
When they’re cooled, drain and discard any excess liquid and place the mushrooms into a stainless steel bowl.
Toss the mushrooms/onions with the reserved olive oil and chopped parsley, and adjust the salt and pepper.
Place the marinated mushrooms in a container with a lid. Label, date and refrigerate the container.
TO PREPARE THE ROASTED PEPPERS:
Burn the skins of the peppers over an open flame until the skin is totally black. Do not dry out the flesh of the peppers.
Place the blackened peppers in a stainless steel bowl, cover it with foil and allow them to cool.
Remove the charred skin under cold running water.
Cut open the peppers and remove the seeds and stems. Place them in a colander to allow excess water to drain.
Cut the peppers into 1/2-inch strips.
Combine the peppers with the remaining ingredients, coating them in olive oil and adjusting the seasoning.
Chill the peppers completely, allowing them to sit for 10 minutes at room temperature before serving.