- 1½ tbsp. olive oil, divided
- 2½ cups sliced wild mushrooms, such as shiitake, chanterelle or porcini
- 1 small green pepper, thinly sliced
- ¼ cup thinly sliced shallots
- ½ pound Gruyère or Swiss cheese, sliced
- 8 slices rye bread, sliced from a dense bakery loaf
- 2 tablespoons butter, room temperature
- salt + pepper to taste
Instructions:
- Heat the olive oil in a large skillet over medium-high heat. Add the shallots and thr small green pepperand cook (4-5 minutes) until there are fragrant. Add mushrooms and cook 3-4 minutes, or until softened and browned. Transfer to bowl.
- Preheat oven to 250 degrees.
- For each sandwich: Spread butter on two slices of bread to flavor the outside of the sandwich. Flip over one slice and top the other side with cheese, the mushrooms-shallots-mix and more cheese. Close the sandwich with the other slice of bread, buttered side up.
- Grill the panini, two at a time, until the cheese is melted and the bread is toasted, 4 to 5 minutes.
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