Corned Beef, Savoy Cabbage & Smoked Gouda Panini

4 slices ciabatta bread, or 2 ciabatta buns, halved

1 large apple, cut into ½-inch slices

1 Tbsp (15 mL) olive oil

2 Tbsp (30 g) butter

2 cups (100 g) Savoy cabbage, julienned

Salt and pepper, to taste

2 Tbsp (30 g) Caramelized Onion Jam (optional)

2 oz (60 g) smoked Gouda cheese, sliced

2 oz (60 g) corned beef

2 Tbsp (30 mL) horseradish spread

Butter, for spreading

Preheat the press to medium (375°F/190°C).

Brush both sides of apple slices lightly with olive oil and cook in the press for about 2 minutes, or until apple flesh is soft but still holding its shape. Cut apple into strips and set aside.

Place 2 Tbsp (30 g) butter in a microwaveable bowl and heat on high for 1 minute or until very hot. Add cabbage and toss well. If cabbage is too crunchy, microwave it briefly to achieve desired doneness. Season to taste with salt and pepper.

To build each panino, arrange ingredients in the following order: ciabatta spread with Caramelized Onion Jam (if using), one-quarter Gouda, grilled apples, corned beef, cooked cabbage, one-quarter Gouda, ciabatta.

Spread butter on outside of panini (top and bottom) and grill for 5 to 8 minutes, or until cheese is melted and bread is nicely grilled.

Alternatives

Bread: rye or sourdough

Cheese: regular Gouda or Gruyère

Meat: pastrami or roast beef

Garnish: sauerkraut