I was flipping through my monthly Cooking Light magazine and found this panini recipe. If you enjoy mushrooms and cheese, it’s a must-try: simple to prepare and delicious. Sometimes a satisfying sandwich or panini is exactly what you want.
When I was at Trader Joe’s, I asked about Manchego cheese, which the original recipe calls for. Manchego has a distinctive, well-developed but not overpowering flavor—creamy with a slight piquancy and the characteristic finish of sheep’s milk. It’s somewhat similar to Colby or mild cheddar and is often used in quesadillas. At the store I was told Manchego doesn’t melt as well, so I tried Iberico instead. Iberico, a blend of cow’s and sheep’s milk, offers a smooth flavor and melts nicely. It’s delicious, though I’d like to try Manchego next time for comparison.
Print Recipe
Mushroom, Tomato & Iberico Panini
Ingredients
- 1 teaspoon unsalted butter
- 1/4 cup minced shallots
- 1 tablespoon chopped fresh thyme
- 2 teaspoons minced fresh garlic
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon kosher salt
- 2 4-ounce packages presliced exotic mushroom blend (shiitake, cremini, oyster)
- 1 8-ounce package presliced cremini mushrooms
- 1 1/2 tablespoons sherry vinegar
- Splash of balsamic vinegar
- 8 1 1/2-ounce slices sourdough bread
- 3 ounces Iberico cheese
- Cooking spray
- 1 garlic clove halved
- Tomatoes; sliced Roma recommended; optional
Instructions
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Melt butter in a large skillet over medium-high heat. Add shallots, thyme, garlic, black pepper, kosher salt, the exotic mushroom blend, and the cremini mushrooms. Cook about 10 minutes, stirring frequently, until the mushrooms are tender and most of the liquid has evaporated. Stir in sherry vinegar and cook about 30 seconds, until the liquid is nearly gone.
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Divide the mushroom mixture evenly among four slices of sourdough. Top each with Iberico cheese (or Manchego, if you prefer), then place the remaining bread slices on top to form sandwiches.
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Heat a large grill pan over medium-high heat and coat it lightly with cooking spray or a little oil. Place the sandwiches on the pan, then set a cast-iron or heavy skillet on top and press gently to flatten. Cook about 2 minutes per side, leaving the weight on while cooking, until the cheese melts and the bread is toasted. After cooking, rub the cut side of the halved garlic clove over the top and bottom of each sandwich for extra flavor.
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Alternative method: Brush the pan with olive oil and toast the bread slices briefly on both sides. Assemble the sandwiches with cheese, tomatoes (if using), and the mushroom mixture, top with the other bread slice, press gently and toast a bit more until warmed through and golden.
Open-face version pictured (no tomatoes).
Recipe adapted from Cooking Light. MARCH 2012