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Mushroom-Mozzarella Panini

Source of Recipe

Sunday_Dinner@yahoogroups.com

1 tablespoon olive oil, divided
8 ounces fresh white or brown mushrooms, sliced (about 3 cups)
2 crusty rolls (whole grain or whole wheat, each about 6 inches long)
3 tablespoons prepared pesto sauce (or chopped fresh basil)
1 cup fresh spinach, arugula or lettuce leaves
4 ounces mozzarella cheese, thinly sliced
1 large roasted red pepper, cut in strips (about 1/2 cup packed)

In a medium skillet, heat half of the olive oil over medium-high heat.
Add mushrooms; cook and stir until mushroom liquid has evaporated,
about 5 minutes. Transfer mushrooms to a bowl to cool slightly; wipe
out the skillet. Cut rolls horizontally in halves. Spread pesto over
cut surfaces. On the bottom halves, layer the spinach, mozzarella,
pepper and mushrooms, dividing equally; cover with the tops. In the
same skillet, heat the remaining oil over medium heat. Place the
sandwiches in the skillet; weight them with a heavy saucepan or
skillet. Cook until browned, about 1 minute on each side. Cut rolls in
halves.