Mushroom Mozzarella Panini

mushmozzpanini Serves: 2
  • 1 tablespoon olive oil
  • divided 8 ounces fresh white mushrooms, sliced (about 3 cups)
  • 2 crusty rolls (each about 6 inches long)
  • 3 tablespoons prepared pesto sauce
  • 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.

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