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Portobello Panini

Source of Recipe


From "The Complete Cooking for Two Cookbook"



List of Ingredients



• 3 large portobello mushroom caps, halved
  
• 2 Tbsp extra-virgin olive oil
  
• 1/4 tsp salt
  
• 1/8 tsp pepper
  
• 2 Tbsp mayonnaise
  
• 2 cloves garlic, minced
  
• 1 tsp minced fresh rosemary
  
• 4 (1/2-inch-thick) slices crusty bread
  
• 4 ounces fontina cheese, shredded (1 cup)
  
• 1/4 cup jarred roasted red peppers, patted dry and sliced 1/2-inch thick
  






Instructions



1. Preheat 12-inch nonstick grill pan over medium heat for 2 minutes. Toss mushrooms, 1 tablespoon oil, salt, and pepper together. Place mushrooms, gill side up, in pan and weight with Dutch oven. Cook until mushrooms are well browned on both sides, about 5 minutes per side. Transfer mushrooms to plate and wipe pan clean.
   
   
2. Combine mayonnaise, garlic, and rosemary in bowl. Spread mayonnaise mixture evenly over one side of each slice of bread. Assemble two sandwiches by layering ingredients as follows between prepared bread: half of fontina, cooked mushrooms, red peppers, and remaining fontina. Press gently on sandwiches to set.
   
   
3. Reheat now-empty pan over medium heat for 1 minute. Brush outside of sandwiches lightly with remaining 1 tablespoon oil. Place sandwiches in pan and weight with Dutch oven. Cook sandwiches until bread is golden brown and crisp on both sides and cheese is melted, about 4 minutes per side. Serve.
   
   Serves 2