Cheesy Wild-Mushroom Panini

Miriam (Pascal) Cohen Miriam (Pascal) Cohen
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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

30m 4
Easy Vegetarian Pescatarian Dairy

Contains: Gluten, Dairy, Wheat, Tree nuts, Egg

Directions

Prepare the Mushroom Mixture

  1. Heat oil in a large frying pan over medium heat.

  2. 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.

Prepare the Pesto Mayo

  1. Combine mayo and pesto in a small container. Stir until combined. Set aside.

Assemble the Sandwiches

  1. 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.

  2. Grill in a panini maker or a sandwich maker until done.

  3. Repeat with remaining sandwiches. Serve with additional pesto dip.

Credits

Description:

Photography and Styling by Miriam Pascal

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