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1
Preheat a sandwich press according to the manufacturers instructions.
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2
If you dont have an electric press, place a grill pan or heavy skillet over medium-high heat.
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3
Brush the pan with oil.
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4
Lay the onion slices side by side in the hot pan.
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5
Grill on both sides until softened and slightly charred, 2 minutes.
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6
When building the sandwiches, make sure to distribute the ingredients evenly across the bread so the sandwiches press flat.
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7
First sprinkle half of the cheese on the bottom half of the rolls, then divide the shredded meat on top.
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8
Add a slice of grilled onion to each, then add the remaining cheese.
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9
Put the other half of the roll on top.
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10
Put the sandwiches in the preheated panini maker or grill pan.
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11
Close the press (or, if using a grill pan, place another heavy pan on top of the sandwich to press it down).
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12
Grill until the ciabatta is crisp on both sides and the cheese is melted, about 3 minutes.
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13
(If you cook the sandwich in a pan on the stove, after 3 minutes flip it over and then crisp the other side for 2 minutes.)
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14
Transfer the sandwiches to a cutting board.
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15
Open them up, scatter a few fresh arugula leaves on top, and close back up.
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16
Cut the sandwiches diagonally in half with a sharp knife and serve with the chutney on the side for dipping.
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17
Bring a pot of water to a boil.
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18
Prepare an ice bath by filling a large bowl halfway with water and adding a tray of ice cubes.
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19
Using a paring knife, cut a little cross mark on the bottom of the tomatoes.
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20
Immerse them in the boiling water for 15 to 30 seconds, until the skin starts to peel away.
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21
Using a slotted spoon, remove the tomatoes from the pot and transfer to the ice bath to cool quickly and stop the cooking process.
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22
Peel the tomatoes with your hands or a paring knife.
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23
Cut them in half and squeeze out the seeds.
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24
Coarsely chop the tomatoes and set aside.
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25
You should have roughly 3 1/2 cups.
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26
Put a large skillet over medium heat and coat with the oil.
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27
When the oil is shimmering, add the onions.
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28
Cook, stirring occasionally, until they soften slightly and get a little bit of color, about 5 minutes.
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29
Add the tomatoes and cloves and season with salt and pepper.
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30
Cook, stirring occasionally, until the tomatoes start to break down and release their liquid, about 10 minutes.
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31
Add the vinegar and agave.
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Continue to cook, stirring often to prevent burning, until the liquid has evaporated and the chutney is thick, about 5 minutes.
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33
The chutney will keep covered in the refrigerator for up to 1 week.
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34
Cipollini Onions
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35
Pronounced chip-oh-LEE-nee, cipollini are sweet, flattened, flying saucershaped onions from Italy.
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They have a distinctly crisp texture.
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The good news is they are becoming widely available in markets.
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38
If you cant find them, substitute pearl onions or shallots.
