ROAST BEEF, ONION MARMELADE AND FIG AIOLI SANDWICHES

2 slices ciabatta bread
3 tablespoons butter, melted
1 tablespoon Fig Aïoli (recipe follows)
1/4 cup baby arugula
3 ounces shaved roast beef
3 tablespoons Caramelized Onion Marmalade (recipe follows)
2 ounces sliced fontina cheese

Preheat a panini maker per manufacturer’s instructions.
Using a pastry brush, lightly brush one side of each bread slice with melted butter. Spread Fig Aïoli onto opposite side of bread slices. On one bread slice, layer arugula, roast beef, Caramelized Onion Marmalade, and cheese. Top with remaining bread slice, aïoli side down.
Cook sandwich per manufacturer’s instructions until bread is toasted and cheese is melted. Serve warm.

Fig Aïoli

Ingredients
3/4 cup mayonnaise
1/4 cup fig preserves
1/2 teaspoon liquid smoke
1/2 teaspoon ground black pepper

In a small bowl, whisk together all ingredients until combined. Cover and store in refrigerator for up to 5 days.


Caramelized Onion Marmalade

2 tablespoons butter
1/4 cup firmly packed light brown sugar
4 cups thinly sliced yellow onion
4 cups thinly sliced red onion
1 (6.5-ounce) package peeled cipollini onions
1 (6.5-ounce) package peeled red pearl onions
4 shallots, sliced thin
4 garlic cloves, sliced thin
3/4 cup red wine vinegar
2 tablespoons white balsamic vinegar
2 tablespoons chopped fresh rosemary
1 tablespoon liquid smoke
1/2 teaspoon ground black pepper


Instructions
In a large nonstick skillet over medium heat, melt butter. Add brown sugar, and cook until dissolved, about 1 minute. Add onions, shallot, and garlic. Cover and cook, stirring occasionally, until tender, about 20 minutes. Uncover; add vinegars, rosemary, liquid smoke, and pepper. Cook, uncovered, over medium heat, stirring frequently, until all liquid is reduced, about 25 minutes. Remove from heat, and let cool completely. Store covered in refrigerator for up to 2 weeks.