Mini Montreal Smoked Meat and Pickled Red Onion Panini
Prep Time
Cooking Mode
0 For Onions:
1 large red onion, peeled, sliced into thin rings
1 White Vinegar
3 sugar
1 Pickling Spice
¼ salt
¼ chili flakes
0 For Panini:
1 baguette, sliced into 48 x 1/3 inch thin rounds
¼ Mayonnaise Style Dressing
2 Prepared Horseradish
1 Montreal Style Smoked Meat
¼ salt and pepper
2 Whole Grain Dijon Prepared Mustard
0 For Onions:
1 large red onion, peeled, sliced into thin rings
1 White Vinegar
3 sugar
1 Pickling Spice
¼ salt
¼ chili flakes
0 For Panini:
1 baguette, sliced into 48 x 1/3 inch thin rounds
¼ Mayonnaise Style Dressing
2 Prepared Horseradish
1 Montreal Style Smoked Meat
¼ salt and pepper
2 Whole Grain Dijon Prepared Mustard
Directions
1Combine vinegar, sugar and seasonings in a small saucepan and bring to a simmer, then add the onions and simmer gently for another minute or two. Remove from the heat and let cool completely. Transfer onions and liquid to a jar, cover and refrigerate until needed.
2Combine mayonnaise and horseradish in a small bowl and add salt and pepper. Spread a ½ tsp (2 mL) of the horseradish mayonnaise on half of the baguette rounds. Slice the smoked meat into quarters, fold the pieces over and place on top of the horseradish mayonnaise. Add a few rings of drained pickled red onions to each mini sandwich and top with one of the remaining baguette rounds.
3Place mini-paninis on oiled skillet over medium-high heat and fry 2-3 minutes on each side. Serve warm with Compliments Prepared Dijon Mustard and additional pickled red onions.
Disclaimer
We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
Personal Note
Personal Note
