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Portabella and Spinach Panini
Ingredients:
1 6” crusty French roll
1 cap Portabella Mushroom, marinated, grilled and cut into
1
⁄4” strips
(can be replaced with Eggplant)
6 leaves Fresh Spinach, washed and dried
1 Roma Tomato, cut into
1
⁄8” slices
1
⁄4 cup Red Onion, diced
1 Tbsp. Fresh Basil, julienned into
1
⁄8” strips
1 Tbsp. Balsamic Vinegar
3 oz. Fresh Provolone or Mozzarella cheese
Creating the Panini:
1. Cut the roll in half lengthwise.
2. Begin layering the ingredients onto the bottom roll in the following order: Portabella
Mushroom, Spinach, Roma Tomatoes, Red Onion, Balsamic Vinegar and Cheese.
Grilling the Panini: Preheat grill to 250
°
F prior to grilling.
1. Place the Panini on the center of the preheated grill. Gently lower the upper half of
the grill over the sandwich. Press down gently, being careful not to smash the Panini.
2. Cook the sandwich for 2
1
⁄2 minutes. Raise the upper grill periodically to ensure
the bread does not stick to the grill.
3. Remove the sandwich from the grill and cut in half on the diagonal.
4. Plate and serve warm.