West Coaster Recipe

Roast the garlic

Preheat oven to 400°F (200°C). Slice about 1/4 inch off the top of the garlic head to expose the tops of the cloves. Drizzle 1 tablespoon olive oil over the exposed cloves, wrap the head tightly in foil and place on a small baking sheet. Roast 30–35 minutes until cloves are very soft and caramelized. Remove from oven and let cool enough to handle.

Make the aioli

Squeeze the roasted garlic cloves from the head into a small bowl and mash into a smooth paste with a fork. In a separate bowl, combine 1/4 cup mayonnaise, the mashed roasted garlic, 1 teaspoon lemon juice, 1/4 teaspoon kosher salt and 1/8 teaspoon black pepper. Whisk until smooth and taste — adjust salt or lemon if desired. Set aside at room temperature while you prepare the rest of the sandwich (or refrigerate if making ahead).

Place the thinly sliced 1/2 red onion in a small heatproof jar or bowl. In a small saucepan combine 1/4 cup apple cider vinegar, 1/4 cup water, 1 tablespoon sugar and 1/2 teaspoon kosher salt. Warm over medium heat just until sugar and salt dissolve (do not boil vigorously). Pour the hot brine over the onions, press down so all slices are submerged, and let sit at room temperature for at least 10 minutes. For best flavor, refrigerate at least 30 minutes; they will keep in the fridge up to 2 weeks.

Prep avocado and arugula

Halve, pit and scoop the avocado into a bowl. Add 1 teaspoon lemon juice, 1/4 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper. Smash lightly with a fork so there are some small chunks for texture. Toss 1 cup arugula with 1/2 teaspoon olive oil and a small pinch of salt; set aside.

Assemble the panini

Slice the ciabatta roll horizontally. Spread a generous layer (about 1 to 1 1/2 tablespoons) of the roasted garlic aioli on both cut sides. On the bottom half, spread the smashed avocado evenly. Dot or gently spread 1 tablespoon Calabrian chili paste over the avocado (adjust amount to your heat preference). Layer the 3 oz smoked ham over the avocado, then scatter 2 tablespoons crumbled feta and several tablespoons of the pickled red onion. Top with the dressed arugula, then place the top half of the bread on the sandwich.

Grill the panini

Preheat a panini press or a heavy skillet/griddle over medium-high heat. Lightly brush the outside of both bread halves with 1 tablespoon butter or olive oil. If using a skillet, place the sandwich in the skillet and press down with a heavy second skillet or a weight (or use a foil-wrapped brick). Grill 3–5 minutes, flipping once if not using a press, until bread is golden and crisp and fillings are warmed through. If you prefer the feta slightly softened, press a bit longer but avoid over-squashing the sandwich.

Finish and serve

Remove the panini from the press, let rest 1 minute, then slice in half. Taste and add a small sprinkle of black pepper if desired. Serve immediately while warm.