1 pack of sweet Italian sausages jumbo 4 x 125 g ROMA
2 half peppers of various colors
4 panini loaves
80 ml (1/3 cup) basil pesto
8 slices of Monterey Jack cheese
For caramelized onions:
80 ml (1/3 cup) maple syrup
15 ml (1 tbsp) balsamic vinegar
5 ml (1 tsp) chopped fresh thyme
2 sliced onions
Salt and pepper to taste
Preheat the barbecue to medium-high power (about 220°C – 425°F).
In a frying pan, combine the ingredients of the caramelized onions. Cook, stirring regularly, for 12 to 15 minutes over medium heat, until the onions are caramelized. Remove from heat and set aside warm.
Meanwhile, place the sausages on the hot, oiled grill of the barbecue. Close the lid and cook for 6 to 8 minutes.
Cut the sausages in half lengthwise, without slicing them completely. Continue cooking for 3 to 4 minutes, cut side down, until the inside of the sausages has lost its pink hue. Remove the sausages from the barbecue and set aside warm.
On the hot, oiled grill of the barbecue, place the peppers. Cook for 1 to 2 minutes on each side. Remove the peppers from the barbecue, then cut them into strips.
Cut the loaves in half on the thickness. Spread the pesto inside the breads.
Divide the caramelized sausages, peppers and onions on the base of the breads, then cover with cheese. Close the paninis.
On the hot grill of the barbecue, place the paninis. Place a cast iron weight on the paninis to crush them slightly. Close the lid and grill the paninis for 1 to 2 minutes on each side.