Short Rib and Fontina Panini

Ingredients:

• 3 cups Leftover shredded Slow-Roasted Boneless Short Ribs, warmed
• 1 tablespoon olive oil
• 4 slices red onion, about 1/4-inch thick
• 4 ciabatta rolls, halved
• 2 cups shredded Fontina cheese
• 1/2 cup fresh arugula

Tomato-Onion Chutney:

• 2 pounds ripe tomatoes (about 4 large), cored
• 1/4 cup olive oil
  
• 1 pound cipollini onions, peeled and halved
• 2 whole cloves
• 1 teaspoon Kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 cup champagne vinegar
• 2 tablespoons honey

Cooking:

1. To prepare tomato-onion chutney, bring large stockpot of water to a boil. Prepare an ice bath in large bowl. Score bottoms of tomatoes; place in boiling water 15 to 30 seconds or until skin loosens. Remove and place directly in ice bath to cool quickly. Peel tomatoes; discarding skin. Cut in half and remove seeds. Coarsely chop tomatoes; set aside (you should have about 3-1/2 cups).
2. Heat oil in large skillet over medium heat. When hot add cipollini onions. Cook 3 to 5 minutes or until softened and lightly browned, stirring occasionally.  Add tomatoes, cloves, salt and pepper. Cook and stir 8 to 10 minutes or until tomatoes begin to soften and release liquid, stirring occasionally. Add vinegar and honey. Continue cooking 5 minutes or until liquid evaporates and chutney is thickened, stirring frequently. Bring to room temperature before serving.
3. Preheat panini press according to the manufacturer’s instructions. If you don’t have a press, place a grill or griddle pan over medium-high heat and brush lightly with oil.
4. Place red onion on hot panini grates. Grill 2 to 3 minutes or until softened and lightly browned.
5. Divide cheese and place on bottoms of rolls. Top with leftover short-rib mixture, grilled onion, remaining cheese and tops of rolls.
6. Using panini press, grill sandwiches in batches 2 to 3 minutes or until toasted on both sides.
7. Transfer sandwiches to cutting board. Open and top with tomato chutney and arugula. Replace with roll tops. Cut in half to serve. Serve with additional chutney for dipping, as desired. 

Nutrition:

Nutrition information per serving, 4 servings:  960 Calories; 57.5 g Total Fat (18.9 g Saturated Fat; 0.7 g Trans Fat; 5.7 g Polyunsaturated Fat; 29.0 g Monounsaturated Fat); 107.0 mg Cholesterol; 1543.0 mg Sodium; 78.0 g Total Carbohydrate; 5.2 g Dietary Fiber; 20.2 g Total Sugars; 9.8 g Added Sugars; 36.0 g Protein; 399.2 mg Calcium; 5.5 mg Iron; 592.0 mg Potassium; 0.4 mcg Vitamin D; 0.4 mg Riboflavin; 7.4 mg Niacin; 0.3 mg Vitamin B6; 2.5 mcg Vitamin B12; 293.0 mg Phosphorus; 6.5 mg Zinc; 22.5 mcg Selenium; 153.0 mg Choline