Fontina Mushroom Panini Recipes

Steps:

• Preheat the broiler.
• Heat 1 tablespoon of olive oil in a large saute pan over medium heat. Add the cremini, shiitake and oyster mushrooms and saute for 5 minutes. Add the shallots and sweat until translucent. Add the wine and thyme. Cook until the wine has reduced and the pan is dry, about 5 minutes. Remove the thyme.
• Heat a grill pan over medium heat. Grill the slices of baguette until golden brown. Rub the bread slices with the garlic. Drizzle with olive oil and season with salt. Place the bread on a baking sheet. Place 1 to 2 slices of cheese on each piece of bread.
• Broil until the cheese is melted, 2 to 3 minutes. Top each toast with 1 heaping tablespoon of the mushroom mixture. Sprinkle with chives.

Steps:

• In a saucepan, melt 1 1/2 tablespoons butter over med-high heat; add in mushrooms and shallots; saute until mushrooms are softened and release their juices, 3-5 minutes.
• Continue to cook, stirring often, until most of the liquid is absorbed, 2-3 minutes longer.
• Stir in the Cognac, chopped tarragon, and salt and pepper to taste.
• Cook/stir, for 1 minute; let cool slightly.
• Preheat the sandwich grill; melt the remaining 1 tablespoon butter in a small saucepan over med-high heat.
• Place bread slices on a work surface and brush 1 side of each with the melted butter.
• Turn and layer 1/4 of the cheese, half of the mushrooms, and half of the spinach on the unbuttered side of two of the bread slices.
• Divide the remaining cheese on top; place the remaining 2 bread slices on top, buttered sides up, and press to pack gently.
• Place the panini in the grill; close the top plate, and cook until the bread is golden and toasted, the spinach is wilted, and the cheese is melted, 3-5 minutes; serve immediately.

Steps:

• Heat butter in a saute pan til very hot, then add mushrooms. You want them to brown some, but not to give off a lot of liquid. Add sage, salt and pepper, til soft, but not too limp. Set aside.
• Butter one side of bread slices, place two in pan, sprinkle with half of the cheese, top with mushrooms, sprinkle with the rest of the cheese, and top with bread, butter side up.
• In my panini maker it's about 3-4 minutes for how I like it.
• To cook in a pan---cook over medium low heat until the bread is toasty, turn (carefully!) and weight the sandwich with another pan (or press down with a spatula) til golden.

Steps:

• Preheat oven to 350.
• in a small bowl, combine 1 tablespoon of the olive oil with vinegar and salt.
• Place the mushroom slices on a baking sheet and brush with the mixture.
• Roast until the mushrooms are fork-tender, about 20 minutes.
• Brush the red pepper with the remaining tablespoon of olive oil.
• Hold the pepper with a long fork over an open flame, or roast under the broiler, turning often, until the skin gets black on all sides.
• This will take about 7 to 10 minutes over the flame and about 10 minutes in the broiler.
• Put the pepper in a paper bag and close tightly to steam it.
• When the pepper is cool enough to handle, peel off the skin and remove the seeds and stem.
• Slice the pepper into strips.
• To assemble the sandwiches, spread the ciabatta halves with mayo.
• Layer with the arugula leaves and read pepper slives, and top with the portobello slices to cover the length of the sandwiches.
• Spread the remainder of the mayo on the other sides of the bread and serve immediately.

Steps:

• Preheat panini grill.
• In a medium skillet, melt butter over medium heat.
• Add onion, and cook for 10-12 minutes or until very tender, stirring often.
• Increase heat to med-high, and cook, stirring constantly, until onion is caramel colored; set aside.
• Spread mustard over cut sides of bread.
• Top bottom half of loaf with roast beef, bacon, caramelized onion, and shredded cheese; cover with top half of loaf.
• Place sandwich on panini grill.
• Close lid, and grill for 6-10 minutes or until bread is toasted and cheese is melted.
• Cut in half and serve immediately.