| Portabella and Spinach Panini |
Ingredients: | |
1 | 6” crusty French roll |
1 cap | Portabella Mushroom, marinated, grilled and cut into 1⁄4” strips |
| (can be replaced with Eggplant) |
6 leaves Fresh Spinach, washed and dried | |
1 | Roma Tomato, cut into 1⁄8” slices |
1⁄4 cup | Red Onion, diced |
1 Tbsp. | Fresh Basil, julienned into 1⁄8” strips |
1 Tbsp. | Balsamic Vinegar |
3 oz. | Fresh Provolone or Mozzarella cheese |
Creating the Panini:
1.Cut the roll in half lengthwise.
2.Begin layering the ingredients onto the bottom roll in the following order: Portabella Mushroom, Spinach, Roma Tomatoes, Red Onion, Balsamic Vinegar and Cheese.
Grilling the Panini: Preheat grill to 250°F prior to grilling.
1.Place the Panini on the center of the preheated grill. Gently lower the upper half of the grill over the sandwich. Press down gently, being careful not to smash the Panini.
2.Cook the sandwich for 2 1⁄2 minutes. Raise the upper grill periodically to ensure the bread does not stick to the grill.
3.Remove the sandwich from the grill and cut in half on the diagonal.
4.Plate and serve warm.
– 16 –
