Mushroom, Spinach, and Fontina Panini
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Mushroom, Spinach, and Fontina Panini
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* Sandwiches
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* Lunch/snacks
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Ingredients:
Servings:
2
Servings Size
*
Update
* 2 1/2 tablespoons unsalted butter
* 4 ounces mixed mushrooms, brushed clean and sliced (mixed wild and cultivated mushrooms)
* 2 tablespoons finely chopped shallots
* 2 tablespoons cognac
* 1 tablespoon chopped fresh tarragon
* salt
* fresh ground black pepper
* 4 slices crusty country bread (each slice 1/2 inch thick)
* 3 ounces very thinly sliced Fontina cheese
* 1 cup baby spinach leaves
1. 1 In a saucepan, melt 1 1/2 tablespoons butter over med-high heat; add in mushrooms and shallots; saute until mushrooms are softened and release their juices, 3-5 minutes.
2. 2 Continue to cook, stirring often, until most of the liquid is absorbed, 2-3 minutes longer.
3. 3 Stir in the Cognac, chopped tarragon, and salt and pepper to taste.
4. 4 Cook/stir, for 1 minute; let cool slightly.
5. 5 Preheat the sandwich grill; melt the remaining 1 tablespoon butter in a small saucepan over med-high heat.
6. 6 Place bread slices on a work surface and brush 1 side of each with the melted butter.
7. 7 Turn and layer 1/4 of the cheese, half of the mushrooms, and half of the spinach on the unbuttered side of two of the bread slices.
8. 8 Divide the remaining cheese on top; place the remaining 2 bread slices on top, buttered sides up, and press to pack gently.
9. 9 Place the panini in the grill; close the top plate, and cook until the bread is golden and toasted, the spinach is wilted, and the cheese is melted, 3-5 minutes; serve immediately.
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