April 8th, 2012
Recipe developed and styled by Paula Bowman
Preheat grill to medium-high
To make corn relish: In a non-stick skillet set over medium-high heat, combine first 6 ingredients plus 1 tablespoon olive oil and bring to a boil. Reduce heat to a simmer and cook until liquid has been absorbed and corn begins to lightly caramelize, about 6 minutes. Remove from heat, season with salt and pepper and set aside.
To make panini: Meanwhile, in a small bowl, combine avocado and garlic and stir in 2 teaspoons olive oil, mash slightly with a fork, season with salt and pepper and mix well. Lightly brush outside of ciabatta loaf with remaining olive oil and season with salt and pepper. Lay both halves of bread open on a cookie sheet and spread avocado mixture on inside top layer of bread. Cover avocado with a layer of tomatoes, followed by layers of cheese and summer sausage. When corn relish is finished cooking, distribute evenly to bottom layer of bread. Put both halves together and press gently.
Transfer sandwiches to a hot grill and cook, pressing lightly with a spatula until crispy on the bottom, about 3 minutes. Carefully turn sandwiches over, using a spatula and continue to cook until crispy and warmed through, about 3 minutes. Use cookie sheet to transfer to cutting board. Cut sandwich into quarters and serve warm.
Based on 4 servings: 870 calories, 48 g fat, 36 g protein, 7 g fiber, 78 g carbohydrates. Excellent source of vitamin E, vitamin C, thiamine, folate. Good source of vitamin A, niacin, vitamin B12.