Portobello Panini

Portobello Panini is a mouthwatering vegetarian sandwich that showcases the rich and meaty texture of portobello mushrooms. This recipe elevates the classic panini by combining grilled portobellos with melty fontina cheese, roasted red peppers, and a flavorful herbed mayonnaise. The result is a delightful combination of savory and cheesy goodness, perfect for a satisfying lunch or dinner option. The use of a nonstick grill pan adds those attractive grill marks to the panini, providing a visually appealing touch. Whether you’re a vegetarian or simply looking for a delicious meatless option, this Portobello Panini is sure to impress.

SERVES 4

INGREDIENTS:

• ½ cup mayonnaise
• 4 garlic cloves, minced
• 1 teaspoon minced fresh rosemary or ¼ teaspoon dried
• 6 large portobello mushroom caps, halved
• 6 tablespoons extra-virgin olive oil
• ¼ teaspoon salt
• ¼ teaspoon pepper
• 8 (½-inch-thick) slices crusty bread
• 8 ounces fontina cheese, shredded (2 cups)
• ½ cup jarred roasted red peppers, patted dry and sliced ½ inch thick

INSTRUCTIONS:

1. MAKE THE HERBED MAYONNAISE: In a bowl, combine mayonnaise, minced garlic, and rosemary. Mix well to create the herbed mayonnaise.
2. GRILL THE PORTOBELLO MUSHROOMS: Toss the halved portobello mushroom caps with ¼ cup of olive oil, salt, and pepper. Heat a 12-inch nonstick grill pan over medium heat. Place the mushrooms, gill side up, in the pan and place a Dutch oven on top. Cook until the mushrooms are well browned on both sides, about 5 minutes per side. Transfer the mushrooms to a plate and wipe out the pan.
3. ASSEMBLE THE PANINI: Brush the remaining 2 tablespoons of olive oil on one side of each slice of bread. Flip the bread over and spread the herbed mayonnaise mixture evenly on the other side. Assemble the sandwiches by layering the ingredients as follows: half of the fontina cheese, cooked portobello mushrooms, roasted red peppers, and the remaining fontina cheese. Press gently on the sandwiches to set.
4. GRILL THE PANINI: Return the grill pan to medium heat for 1 minute. Place 2 sandwiches in the pan and place the Dutch oven on top. Cook until the bread is golden and crisp on the first side, about 4 minutes. Flip the sandwiches, replace the Dutch oven, and cook until the second side is crisp, and the cheese is melted, about 4 minutes.
5. SERVE AND ENJOY: Transfer the grilled panini to a wire rack, and keep them warm in the oven. Wipe out the grill pan and cook the remaining 2 sandwiches. Serve the Portobello Panini while they are warm and enjoy this delicious and satisfying vegetarian treat.

COOKING PANINI IN A GRILL PAN:

Place the assembled sandwiches in the grill pan, place a Dutch oven on top to press them down, and cook until the bread is golden and crisp on the first side. Flip the sandwiches and cook until the second side is crisp and the cheese is melted, resulting in perfectly grilled panini.

TIPS:

• Choose Large Portobello Mushrooms: Look for large and fresh portobello mushroom caps. Their size and hearty texture make them ideal for creating a satisfying panini.
• Precook the Mushrooms: To ensure the portobello mushrooms are tender and flavorful, precook them in a grill pan with olive oil, salt, and pepper. This step brings out the best of their earthy taste.
• Shred the Fontina Cheese: Shredding the fontina cheese ensures even melting and a gooey layer of cheese throughout the panini.
• Use Rustic, Artisanal Bread: Opt for rustic and wide artisanal bread for this recipe. A hearty loaf with big slices will hold the ingredients well and create a satisfying texture.
• Pat Dry the Roasted Red Peppers: Make sure to pat dry the jarred roasted red peppers before adding them to the panini. This prevents excess moisture from making the sandwich soggy.