Portabella and Grana Panini |
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Prep Time: 20 Minutes Cook Time: 3 Minutes |
Ready In: 23 Minutes Servings: 4 |
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A favorite from the owners of ‘ino. Ingredients:
4 ciabatta rolls |
1/2 cup sun-dried tomato pesto (sun-dried tomato pesto) |
2 medium portabella mushrooms |
extra virgin olive oil |
salt |
fresh ground black pepper |
4 ounces grana padano, grated using the large holes of a box grater |
Directions:
1. Preheat a panini grill; slice off the domed tops of the ciabatta rolls.
2. The rolls should now be about 1 inch thick; split the rolls horizontally.
3. Spread the Sun-Dried Tomato Pesto thinly but completely over the bottom halves of the ciabatta rolls.
4. Remove the stems from the mushrooms, discard stems; clean caps by rubbing them gently with a paper towel; scrape out gills.
5. Cut each mushroom cap into slices about 1/8 inch thick.
6. Lay mushrooms slices across the bottom half of the rolls from end to end using 3 or 4 slices for each panino (don’t overlap).
7. Drizzle with olive oil and season with salt and pepper.
8. Top each sandwich with a thin layer of Grana Padano; cover each with the top halves of the rolls.
9. Grill for 3 minutes until the bread is golden and the cheese has set.
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