Portabella and Grana Panini

Submitted by ratherbeswimmin

"A favorite from the owners of ‘ino."

 

• Ready In: 23mins
• Ingredients: 7
• Serves: 4

ingredients

• 4 ciabatta rolls
• 118.29 ml sun-dried tomato pesto (Sun-Dried Tomato Pesto)
• 2 medium portabella mushrooms
• extra virgin olive oil
• salt
• fresh ground black pepper
• 113.39 g 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.