Recipe information
slow roasted creekstone farms ribeye . chianti-onion marmalade . stoney creek mushrooms . truffle aioli . baguette . fries
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Panini Ingredients
Preparation Steps
1. Prepare the Ribeye
Season the ribeye steak with salt and pepper. Slow roast in the oven at 225°F (107°C) for about 2 hours or until it reaches your desired doneness. Let it rest before slicing.
2. Make Chianti-Onion Marmalade
In a saucepan, sauté sliced onions in a bit of olive oil until they are caramelized. Add Chianti wine and simmer until reduced by half, stirring occasionally. Season with salt and pepper.
3. Sauté the Mushrooms
In a skillet, add some oil and sauté Stoney Creek mushrooms until golden and tender. Season with salt and pepper. Set aside.
4. Prepare Truffle Aioli
In a bowl, mix mayonnaise with minced garlic and truffle oil. Adjust seasoning with salt and pepper.
5. Assemble the Panini
Slice the baguette lengthwise. Spread truffle aioli on both sides. Layer sliced ribeye, chianti-onion marmalade, and sautéed mushrooms inside the baguette.
6. Grill the Panini
Preheat a panini press or grill. Grill the assembled panini for about 3-5 minutes, or until the bread is crispy and golden.
7. Serve
Cut the panini into halves or quarters and serve with fries on the side.