Mushroom and Goat Cheese Veggie Panini
Flavor packed and texture rich, enjoy this veggie panini recipe toasty warm or chilled. This mushroom sandwich is easy to make and fabulous for sharing. vegetarian
Servings 4 Sandwiches
- 1 Loaf of Focaccia, Sourdough or Ciabatta Enough for 4 Sandwiches (about 4" ea)
- 4 tsp Extra Virgin Olive Oil divided, plus more for drizzling
- 1/2 Red Onion sliced thin into 1/2 moons
- 1 lb (453g) Crimini Mushrooms or baby bella, diced small, stems removed and discarded
- 2 tsp Minced Garlic about 2 large cloves
- 1 Tbs Fresh Thyme finely chopped
- 1/4 tsp Fine Sea Salt
- 3 tsp Balsamic Vinegar plus more for drizzling
- 4 oz (115g) Goat Cheese crumbled
- 2 Roasted Red Bell Peppers patted dry, cut to fit the sandwich / sub with sun dried tomatoes if desired
- 1 Small Bunch of Spinach or Arugula leave whole or chop
In a saute' pan add 2 tsp olive oil and heat until shimmering. Add the onions, stir to coat and turn heat down to medium low. Cook the onions stirring occassionally until softened and slightly caramelized, about 15 minutes. Transfer to a medium mixing bowl. Set aside.
In the same pan, add the remaining 2 tsp olive oil and heat until shimmering. Keep heat on medium high and add the mushrooms spreading them out into an even layer. Stir only occassionally so that they sear, for about 10 minutes or until dark golden. During the last minute of cooking stir in the garlic. Transfer to the mixing bowl with onions and add the thyme, salt, vinegar and crumbled goat cheese. Stir throughly to incorporate the ingredients. Taste for salt adjustment.
To Assemble the Panini:
Cut the bread horizontally. Brush the insides lightly with olive oil, and a light drizzle of balsamic vinegar. Spoon about 4 Tbs of mushroom mixture on bread, pressing it together so that the mushrooms stick together. Add a few grinds of black pepper. Top with roasted red bell pepper and spinach. Place the top piece of bread on the panini. Repeat until all the sandwiches are assembled.
Press the Panini:
*If using a pan rather than a grill pan or panini press, you'll need to brush the outside of the bread with a bit of fat (olive oil or butter will do). Place the panini on a hot grill pan or panini press and place something heavy on top like a cast iron skillet or lid. If using a cast iron skillet, check to see if the bottom has rust on it. If so, place a piece of parchment paper between the sandwich(s) and the skillet. A cast iron skillet is heavy enough on it's own to press the panini, but if using a lid, you'll have to put some weight on it. Cook/toast for about 4-5 minutes until toasty (a few dark spots are okay) and the cheese begins to melt. Flip the panini and press again for about 3-4 minutes or until heated through. Veggie panini can be shared right away, at room temperature or chilled straight from the refrigerator. If refrigerating, store in a covered container until ready to enjoy. To reheat, place in a 350f oven for 10-15 minutes or until heated through.
To DIY Roasting Red Bell Peppers (two methods):
Oven Roasting Peppers: Preheat oven to Broil. Place the peppers on a sheet pan and char large peppers for about 15 minutes rotating every 4-5 minutes so that all sides are blackened. Minis take less time, rotate about every 3 minutes.
Stove Top Open Flame Method: Place the peppers on the grate over a medium open flame, using tongs to turn the peppers as they char. Getting them good and blackened. You'll need to make sure to stay with the peppers the entire time while roasting. This takes about 10-15 minutes.
The peppers should be charred on all sides when finished. Place in a bowl and cover for 15 minutes to steam (this will help the skins come off with ease). Peel, remove the stem and deseed. If the seeds are sticking, gently run the pepper under a stream of water. Pat dry. Slice the peppers to size to fit the bread.
Calories: 418kcal | Carbohydrates: 56g | Protein: 17g | Fat: 16g | Saturated Fat: 5g | Cholesterol: 13mg | Sodium: 1051mg | Potassium: 617mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1175IU | Vitamin C: 15.4mg | Calcium: 89mg | Iron: 1.7mg