Wolfgang Puck BCGL0020 Grilled Vegetable Panini, Opened Face Mushroom Sandwich, Ingredients

Grilled Vegetable Panini

4 servings

INGREDIENTS

1 large focaccia bread, halved horizontally

1 large red pepper, quartered

1 medium sweet onion, thinly sliced thin

1 tablespoon Italian dressing 1/2 cup pesto sauce

1 medium eggplant, sliced in 1/2-inch rounds 1/2 cup Fontina cheese, shredded

METHOD

1Preheat Panini Maker to sandwich setting.

2Grill red pepper in Panini Maker for about 5 minutes, or until tender.

3Put onion and eggplant in a bowl and cover with Italian dressing.

4Grill eggplant slices in Panini Maker for 4 to 5 minutes. Repeat with remaining eggplant and onion slices.

5Spread bottom slice of focaccia bread with pesto sauce and top with cooked peppers. Top with grilled eggplant and onion. Top with shredded Fontina cheese. Cover with top slice of focaccia bread.

6Place assembled sandwiches in Panini Maker and toast until cheese melts, approximately 3 minutes.

Recipe courtesy Debra Murray, Wolfgang Puck HSN Guest Host

Opened Face Mushroom

Sandwich

4 servings

INGREDIENTS

4 slices sourdough bread from round loaf

20 cremini mushrooms, thinly sliced

1 clove garlic, finely minced Olive oil, to taste

Kosher salt, to taste

METHOD

1Preheat Panini Maker to the Contact 10 on the temperature dial before assembling your sandwiches.

2Arrange the mushroom slices in pretty rows to cover surface of bread slices.

3In a small bowl combine a few tablespoons of the olive oil with the minced garlic. Drizzle over the tops of the mushroom slices. Sprinkle with salt.

4Load the them into the Panini grill and gently close the lid. Set timer

for 3 minutes.

5Bread should be toasty and mushrooms should have beautiful grill marks. Remove and serve hot.

12 13