1 panini bread

3 to 4 ounces sliced mushrooms, marinated in Tuscanini Balsamic Vinegar

2 ounces shredded gouda cheese

2 slices red onions

2 slices tomatoes

2 lettuce leaves

2 tablespoons mushroom aioli (mayo, such as Gefen, blended with sauteed mushrooms and garlic)

1 cup fresh parsley leaves

1/4 cup Tuscanini Olive Oil

1/4 cup pistachios

1/2 teaspoon salt

pinch of black pepper

1 clove garlic, crushed or 1 cube Gefen Frozen Garlic

1 teaspoon Tuscanini Lemon Juice