Smoked Gouda, Pickled Shallot and Goat Cheese Paninis with Thyme

Clean, then slice the shallots in rings. No need to be perfect, they aren’t going to remain whole. Pour the balsamic vinegar and water into a small saucepan and add the sugar and salt. Add in the shallots and cover the saucepan with the lid. Cook over high heat for about ten minutes, or until the shallots are tender and reddish from the vinegar.

Drain off the brine from the pickled shallots and place the shallots in a food processor. Add the goat cheese and pulse until the shallots are in pieces about half a centimeter across.

Place a panini press (I just have the old fashioned, grooved kind with two separate plates you place on a burner) over high heat. Take two slices of bread. Place two slices of smoked gouda on one and smear the other with the pickled shallot and goat cheese mixture. Top with some of the leaves from one spring of thyme. Sandwich the two pieces of bread together.

Cook the panini for about one minute on each side or until the surface on the bread is kissed by golden to brown indentations from the press. Repeat using the instructions above to make three more sandwiches. Enjoy!