Mini Montreal Smoked Meat and Pickled Red Onion Panini
large red onion, peeled, sliced into thin rings
baguette, sliced into 48 x 1/3 inch thin rounds
Mayonnaise Style Dressing
Montreal Style Smoked Meat
salt and pepper
Whole Grain Dijon Prepared Mustard
Combine vinegar, sugar and seasonings in a small saucepan and bring to a simmer, then add the onions and simmer gently for another minute or two. Remove from the heat and let cool completely. Transfer onions and liquid to a jar, cover and refrigerate until needed.
Combine mayonnaise and horseradish in a small bowl and add salt and pepper. Spread a ½ tsp (2 mL) of the horseradish mayonnaise on half of the baguette rounds. Slice the smoked meat into quarters, fold the pieces over and place on top of the horseradish mayonnaise. Add a few rings of drained pickled red onions to each mini sandwich and top with one of the remaining baguette rounds.
Place mini-paninis on oiled skillet over medium-high heat and fry 2-3 minutes on each side. Serve warm with Compliments Prepared Dijon Mustard and additional pickled red onions.
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