SERVES 4
TOTAL TIME: 45 minutes
We like to use rustic, artisanal bread for this recipe; do not use a baguette, but rather look for a wide loaf that will yield big slices. We like the attractive grill marks that a grill pan gives the panini, but you can substitute a 12-inch nonstick skillet. See the photo that follows the recipe.
6 |
large portobello mushroom caps, halved |
6 |
tablespoons olive oil |
¼ |
teaspoon salt |
½ |
teaspoon pepper |
½ |
cup mayonnaise |
4 |
garlic cloves, minced |
2 |
teaspoons minced fresh rosemary |
8 |
(½-inch-thick) slices crusty bread |
8 |
ounces fontina cheese, shredded (2 cups) |
½ |
cup jarred roasted red peppers, patted dry and sliced ½ inch thick |
1. Adjust oven rack to middle position and heat oven to 200 degrees. Set wire rack in rimmed baking sheet.
2. Heat 12-inch nonstick grill pan over medium heat for 1 minute. Toss mushrooms with 4 tablespoons oil, salt, and pepper. Place mushrooms, gill side up, in pan and weight with Dutch oven. Cook until mushrooms are well browned on both sides, about 5 minutes per side. Transfer mushrooms to plate and wipe pan clean. Meanwhile, combine mayonnaise, garlic, and rosemary in bowl.
3. Spread mayonnaise mixture evenly over 1 side of each slice of bread. Assemble 4 sandwiches by layering ingredients as follows between prepared bread (with mayonnaise mixture inside sandwich): half of fontina, cooked mushrooms, red peppers, and remaining fontina. Press gently on sandwiches to set.
4. Reheat now-empty grill pan over medium heat for 1 minute. Brush outside of sandwiches lightly with remaining 2 tablespoons oil. Place 2 sandwiches in pan and weight with Dutch oven. Cook sandwiches until bread is golden brown and crisp and cheese is melted, about 8 minutes, flipping sandwiches halfway through cooking. Transfer sandwiches to prepared wire rack and keep warm in oven while cooking remaining 2 sandwiches. Serve.