Top chefs from around Canada con­verged on Toronto recently to duke it out for best grilled cheese. Chef Paul Olgarski from Rouge in Calgary, Melissa Craig from the Bearfoot Bistro in Whistler, Corbin Tomaszeski from Toronto’s Holt Renfrew Cafe and Michael Howell from Tempest in Nova Scotia.

This is a dish that doesn’t get the spot­light very often, an easy standby for lunch.

Two pieces of bread, some  cheese, but­ter and a hot pan. Simple right? Think again.

You’ll never set­tle for that again after you try the award-winning recipe from Chef Michael Howell.

This might seem like a daunt­ing recipe but each com­po­nent is quick and easy to whip up and the end result will make you swoon.

Panini Toscano

By Chef Michael Howell

Ingredients:

1 fresh cia­batta bun, about 5“ (12cm) square

1 tbsp (15 mL) lemon aioli

1 ripe fig cut into 4–5 slices

2 slices of Parma pro­sciutto thinly shaved

2 slices 1 oz (30g) each Canadian Havarti cheese, 1/8“ (2mm ) thick

1 oz (30g) fresh baby arugula

½ roasted red pep­per, peeled & cut into ¾“ (2 cm) slices

1 tbsp (15 mL) bal­samic vinaigrette

Lemon Aioli Ingredients

¼ cup (60 mL) pre­pared olive oil mayonnaise

Juice and zest from ½ a lemon

1 clove garlic

Balsamic Vinaigrette Ingredients

1 tsp (5 ml) bal­samic vinegar

Pinch of salt and pepper

½ tsp (2 mL) Dijon mustard

Pinch of sugar

Juice of ½ lemon

¼ cup (60 mL) extra vir­gin olive oil

Preparation & Cooking

1. 1. Mix aioli ingre­di­ents together and let flavours min­gle for ½ an hour.
2. 2. Split the fresh cia­batta in ½ and brush both sides lib­er­ally with the lemon aioli.
3. 3. Layer one slice of havarti cheese on the bot­tom of the bun, then top with the sliced figs, pro­sciutto, cou­ple sprigs of arugula and fin­ish with other slice of cheese.
4. 4. Top with the other side of the bun, place in a pre-heated panini press and grill until cheese is melt­ing and bread is lightly marked.
5. 5. If using a grill or bar­beque, place a weight on top of sand­wich and flip halfway through cooking.
6. 6. While sand­wich is grilling, make vinai­grette by com­bin­ing first five ingre­di­ents in a small bowl. Slowly whisk in oil until incorporated.
7. 7. In other small bowl, dress arugula with 1 tbsp of vinai­grette and place on a plate.
8. 8. Toss two slices of red pep­per in same bowl to dress lightly and place on top of salad.
9. 9. When sand­wich is ready, remove from press and split in ½ diagonally.
10. 10. Place around salad and serve immediately.
11. 11. Lightly brush the bun on both sides with extra vir­gin olive oil and If using a grill or bbq place a weight on top of sand­wich and flip ½ way through cooking.

Preparation time: 30 minutes

Cooking time: 10 minutes

Yield: 1 serving

Suggestions & tips: You could also use Canadian Provolone or smoked Mozzarella to replace Havarti

Nutritional Information Per Serving

Energy 654 Cal.

Protein 32 g

Carbohydrate 51 g

Fat 37 g

Fibre 5.1 g

Sodium 1542 mg

Calcium 591 mg

Cheese lovers across Canada can receive a free copy of the ‘All You Need Is Cheese’ mag­a­zine with an array of grilled cheese recipes (includ­ing the recipes fea­tured at the Grate Canadian Grilled Cheese Cook-Off) and tips for mak­ing the per­fect grilled cheese by vis­it­ing www.allyouneedischeese.ca/grilledcheese.