- Recipes
- Shows
Popular Shows
- Articles
Main Categories
- Jewish Learning
Popular Articles
-
Login/Register
Dairy
Easy
4 Servings
Allergens 
30 Minutes
Diets
Paninis are a summer favorite for me because they’re so easy to make and barely heat up the kitchen. Have fun with different veggies, cheeses, and sauces. This is a winning combo of mushrooms, cheese, and pesto. Yields 4 sandwiches
4 baguettes
1 and 1/3 cups mozzarella cheese, divided
2 tablespoons Gefen Olive Oil
1 box white button mushrooms, sliced
1 box crimini (baby bella) mushrooms, sliced
2 portobello caps, sliced
1 teaspoon Manischewitz Kosher Salt
1 teaspoon dried basil
1 teaspoon dried oregano
1/4 teaspoon pepper
2 teaspoons Tonnelli Red Wine Vinegar
1/2 cup Gefen Mayonnaise
2 tablespoons prepared pesto, such as Ta’amti Classic Pesto
Heat oil in a large frying pan over medium heat.
Add mushrooms and cook, stirring occasionally, until the mushrooms are cooked through and browned, and the liquid has evaporated, about 20–25 minutes. Set aside until you’re ready to assemble sandwiches.
Combine mayo and pesto in a small container. Stir until combined. Set aside.
Cut a baguette in half, then spread pesto mayo on each side. Spread 1/3 cup of shredded cheese on one half of the baguette. Top with mushrooms and the second half of the baguette.
Grill in a panini maker or a sandwich maker until done.
Repeat with remaining sandwiches. Serve with additional pesto dip.
Photography and Styling by Miriam Pascal
How Would You
Rate this recipe?
Please log in to rate
Reviews