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Portobello Panini

Source of Recipe

From "The Best Simple Recipes" by America's Test Kitchen


Recipe Introduction

"Add fontina cheese, roasted red peppers, and an herbed mayonnaise to meaty portobellos and you are guaranteed an irresistible sandwich. To ensure the mushrooms are tender in the final sandwich, we precook them in the grill pan before assembling and toasting the sandwiches. A nonstick grill pan and a Dutch oven mimic the signature marks of a panini press, but a large nonstick skillet can be used in place of the grill pan. Don't substitute sandwich bread for the crusty Italian loaf."

List of Ingredients

â—¦ ½ cup mayonnaise
â—¦ 4 cloves garlic, minced
â—¦ 2 teaspoons minced fresh rosemary
â—¦ 6 large portobello mushroom caps, halved
â—¦ ¼ cup extra-virgin olive oil
â—¦ Salt and pepper
â—¦ 8 slices crusty Italian bread
â—¦ 3 cups shredded fontina cheese
â—¦ ½ cup drained jarred roasted red peppers, sliced


Recipe

Whisk mayonnaise, garlic, and rosemary together in bowl. In another bowl, toss mushrooms, oil, ¼ teaspoon salt, and ½ teaspoon pepper. Heat large nonstick grill pan over medium heat for 1 minute. Arrange mushrooms on pan, weight with Dutch oven, and cook until browned, about 6 minutes per side. Transfer to plate.

Spread mayonnaise mixture evenly on one side of each slice of bread. Layer half of cheese on mayonnaise side of four bread slices, then top with mushrooms, peppers, and remaining cheese. Arrange remaining bread, mayonnaise side down, over cheese.

Return grill pan to medium heat. Place two sandwiches in pan and weight with Dutch oven. Cook until golden brown and cheese is melted, 4 to 6 minutes per side. Transfer to wire rack and repeat with remaining sandwiches. Serve.

Serves 4