Panini with Vermont Sharp White Cheddar and House-made Pickled Vegetables
Prep Time: 15
Cook Time: 5
Serves: 2 sandwiches
Ingredients
- 1/2 cup sliced cucumbers
- 1/2 cup sliced red onions
- 1/2 cup sliced radishes
- 1 cup water
- 1 cup red wine vinegar
- 4 slices ciabatta bread
- Salt and pepper
- 6 slices Sargento® Deli Style Sliced Vermont Sharp White Cheddar Cheese
Directions
Place cucumbers, red onions and radishes in a jar with water and red wine vinegar to completely cover the vegetables. Put in refrigerator with lid on and let sit for 24 hours. (One day in advance is needed to prepare.)*
Take pickled vegetables out after 24 hours and drain. Place spoonful of veggies on bread and add salt and pepper.
Cover generously with 2 or 3 slices of cheese. Grill 3-5 minutes until until golden brown and cheese is melted.
Tips
- Tip: The great thing about pickling vegetables is you can do a lot at once and use them throughout the week. So, feel free to pickle as many as you would like!