Portabella and Asiago Cheese Panini |
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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 4 |
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A hearty panini recipe for winter Ingredients:
1/2 lb portabella mushroom |
1/3 cup olive oil |
1/2 garlic clove, minced |
2 1/2 tablespoons lime juice (lemon also works) |
1 teaspoon fresh rosemary, chopped (or 1/2 teaspoon dried) |
4 ciabatta, sliced in half or 8 slices of any dense bread |
1 1/2 teaspoons salt |
1 teaspoon pepper |
6 teaspoons pesto sauce |
7 ounces asiago cheese or 7 ounces cheese, of your choice |
1 1/2 tablespoons balsamic vinegar (pomegranate infused vinegar also works, for a sweet taste) |
Directions:
1. Preheat oven to 400°F.
2. Combine Oil, Vinegar, Lime juice, Salt, Pepper, Garlic, and Rosemary. Mix well.
3. Gently slice washed mushrooms into 1/2 inch thick slices.
4. Pour oil and vinegar mixture over mushroom slices, and toss well. Allow to sit for 5 minutes or more. The longer you allow this to sit, the more flavorful the mushrooms will be.
5. Spread mushrooms in a single layer on a baking tray or sheet, sprinkle with more salt and pepper if desired. Roast for about 10 minutes, untill the slices are soft but still whole.
6. Toast bread lightly, this step can be omitted if using a very dense bread such as ciabatta, but I still prefer it.
7. Turn on broiler and allow to heat.
8. Spread pesto over bread, about 1 1/2 teaspoons per roll.
9. Distribute mushroom mixture evenly on to half of the sliced bread, leaving the other half aside to place on top later.
10. Cover mushroom mixture with cheese, and place under broiler until cheese is melted.
11. Cover melted cheese with the tops of the sandwiches, and serve.
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