Prep 10 mins
Cook 5 mins
A hearty panini recipe for winter
- 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)
- Preheat oven to 400°F.
- Combine Oil, Vinegar, Lime juice, Salt, Pepper, Garlic, and Rosemary. Mix well.
- Gently slice washed mushrooms into 1/2 inch thick slices.
- 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.
- 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.
- Toast bread lightly, this step can be omitted if using a very dense bread such as ciabatta, but I still prefer it.
- Turn on broiler and allow to heat.
- Spread pesto over bread, about 1 1/2 teaspoons per roll.
- Distribute mushroom mixture evenly on to half of the sliced bread, leaving the other half aside to place on top later.
- Cover mushroom mixture with cheese, and place under broiler until cheese is melted.
- Cover melted cheese with the tops of the sandwiches, and serve.