Grilled panini with smoked meat, habanero cheddar, and maple-glazed onions

Servings: 4
Prep time: 15 minutes
Cook time: 20 minutes

Ingredients

• 450 g cooked smoked meat
• 4 panini buns
• 250 ml (1 cup) grated or sliced habanero cheddar
• 1 large yellow onion, thinly sliced
• 30 ml (2 tbsp) butter
• 15 ml (1 tbsp) maple syrup
• 45 ml (3 tbsp) whole-grain mustard
• Salt and pepper to taste

Preparation

1. Melt the butter in a skillet and cook the onion over high heat for 3 to 4 minutes, stirring frequently.
2. Season with salt and pepper, add the maple syrup, reduce heat to medium, and continue cooking for 10 minutes, stirring occasionally.
3. Add 30 ml (2 tbsp) of whole-grain mustard, stir to combine, and set aside.
4. Reheat the smoked meat according to the package directions, either in the microwave or by submerging the bag in a pot of boiling water for the recommended time.
5. Open the panini buns. Lightly toast the inside of the buns in a skillet or on a hot griddle.
6. Divide the hot smoked meat among half of the buns and the habanero cheddar among the other half. Place under the broiler for 3 to 4 minutes, until the cheese is melted.
7. Spread the maple onion mixture over the smoked meat, add the remaining whole-grain mustard to taste, close the paninis, and serve immediately.