Best Panini Grill

Mushroom Panini Recipe?? 10 points Today!?

Does anyone have one?

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1. Ingredients * 2 tablespoons olive oil * 2 tablespoons balsamic vinegar * 2 teaspoons sea salt * 2 large portabella mushrooms, cut into 1/4 inch slices * 1 red bell pepper * 1 loaf ciabatta, halved and split lenghtwise * 12 leaves arugula * 4 tablespoons vegan mayonnaise Directions 1.Preheat oven to 350. 2.in a small bowl, combine 1 tablespoon of the olive oil with vinegar and salt. 3 Place the mushroom slices on a baking sheet and brush with the mixture. 4.Roast until the mushrooms are fork-tender, about 20 minutes. 5. Brush the red pepper with the remaining tablespoon of olive oil. 6. Hold the pepper with a long fork over an open flame, or roast under the broiler, turning often, until the skin gets black on all sides. 7.This will take about 7 to 10 minutes over the flame and about 10 minutes in the broiler. 8.Put the pepper in a paper bag and close tightly to steam it. 9. When the pepper is cool enough to handle, peel off the skin and remove the seeds and stem. 10.Slice the pepper into strips. 11.To assemble the sandwiches, spread the ciabatta halves with mayo. 12.Layer with the arugula leaves and read pepper slives, and top with the portobello slices to cover the length of the sandwiches. 13. Spread the remainder of the mayo on the other sides of the bread and serve immediately.
2. Saute mixed sliced mushrooms in a little olive oil or butter over medium heat until they release their liquid & are browned, then remove from heat & season with salt & pepper. Put the mushrooms & a slice of cheese (I would use swiss or havarti) between 2 slices of thinly sliced Italian bread. You can also add some strips of roasted red pepper if you like (can be found in jars or in many olive bars at the grocery store). Brush the outer sides of the bread with a little olive oil & put into a panini press or George Foreman grill. Or, you can cook like a grilled cheese on the stove top over medium heat & weigh down the panini to press it by covering the top with another fry pan. Heat for 3 minutes on the 1st side, then flip, & 2 minutes on the other side.
3. Mushroom, Spinach and Fontina Panini 4 servings Ingredients: 1 large or 2 medium shallots Leaves from 2 to 3 tarragon stems 6 to 8 ounces fontina cheese 4 tablespoons (1/2 stick) unsalted butter 8 ounces sliced mixed mushrooms, such as chanterelles and buttons 2 tablespoons cognac (may substitute apple cider) Kosher salt Freshly ground black pepper 8 slices crusty country-style bread (may substitute firm whole-grain bread) 2 ounces (about 2 cups) baby spinach leaves, washed and dried Directions: Mince the shallots to yield about 1/4 cup total. Chop the tarragon leaves to yield about 2 tablespoons. Cut the fontina cheese into thin slices. Heat 2 tablespoons of the butter in a medium saucepan over medium-high heat. Add the mushrooms and shallots; cook for 8 to 10 minutes, stirring occasionally, until the mushrooms have softened and released their juices; those juices will be reabsorbed later as you continue cooking. Add the cognac, tarragon and salt and pepper to taste; cook for 1 to 2 minutes, stirring to combine. Turn off the heat, leaving the saucepan on the stove top. Heat a panini press according to the manufacturer's directions. (Alternatively, heat a large cast-iron skillet over high heat and wrap aluminum foil around the bottom of a filled teakettle for pressing the sandwiches; a bacon press also may be used.) Place the remaining 2 tablespoons of butter in a small microwavable container; microwave on HIGH just until the butter has melted. Place the bread slices on a work surface covered with a piece of wax paper or parchment paper. Brush the top of each slice with the melted butter, then turn 4 of the slices over. Use half of the cheese to build a layer of cheese on the 4 inverted slices, then divide the mushroom mixture evenly over the 4 cheese-topped slices. Divide the spinach evenly among the portions, creating a layer on top of the mushroom mixture. Divide the remaining cheese evenly, layering it on top of the spinach leaves. Top each portion with one of the remaining slices of bread, buttered sides facing up, to form sandwiches. Press gently to pack down the sandwiches. Place 1 or 2 sandwiches at a time on the panini press (depending on the size of the bread and the machine); press and close. Cook for 3 to 5 minutes, until the bread is toasted, the spinach has wilted and the cheese has melted. Cut in half, then transfer to individual plates and serve hot. Repeat with the remaining sandwiches. ------------------------- Portobello Mushroom with Asiago Cheese Panini Makes three to four sandwiches: 1/2 lb of portobello mushrooms. 1/3 cup of olive oil. 1/2 clove garlic, minced. 2 1/2 tablespoons of lime juice (lemon also works). 1 teaspoon of fresh rosemary, chopped (or 1/2 teaspoon dried). 4 ciabatta bread, sliced in half, or any 8 slices of any dense bread. 1 1/2 teaspoons of salt. 1 teaspoon of pepper 6 teaspoons of pesto 7 ounces of asiago cheese, or cheese of your choice. 1 1/2 tablespoons of balsamic vinegar. For a sweeter taste, pomegranate-infused vinegar also works. Preheat oven to 400F Combine Oil, Vinegar, Lime juice, Salt, Pepper, Garlic, and Rosemary. Mix well Gently slice washed mushrooms into 1/2 inch thick slices. Pour oil and vinegar mixture over mushroom slices, and toss well. Allow to sit for 5 minutes or more. The longer you allow this to sit, the more flavorful the mushrooms will be. Spread mushrooms in a single layer on a baking tray or sheet, sprinkle with more salt and pepper if desired. Roast for about 10 minutes, untill the slices are soft but still whole. Toast bread lightly, this step can be omitted if using a very dense bread such as ciabatta, but I still prefer it. Turn on broiler and allow to heat. Spread pesto over bread, about 1 1/2 teaspoons per roll. Distribute mushroom mixture evenly on to half of the sliced bread, leaving the other half aside to place on top later. Cover mushroom mixture with cheese, and place under broiler until cheese is melted. Cover melted cheese with the tops of the sandwiches, and serve. ----------------- Provolone cheese, fontina cheese, sun-dried tomatoes, artichoke hearts, pre-sautéed red onion and mushroom, fresh basil and chopped olives Plain hummus, baby spinach, grilled mushrooms, tomatoes, chopped onions, shredded aged cheddar cheese. Mozzarella cheese, cheddar cheese, sliced black olives, sliced green peppers, and pre-sautéed mushrooms Sautéed sliced onions (golden and slightly). Sautéed sliced mushrooms. Fill a pita with jack cheese, onions, mushrooms, tomatoes, and mozzarella cheese Mozzarella cheese, pizza sauce, sliced black olives, sliced green peppers, and pre-sautéed mushrooms (or pizza filling of choice – even pineapple