Mushroom and Goat Cheese Veggie Panini Recipe

Step 1

In a saute' pan add 2 tsp olive oil and heat until shimmering. Add the onions, stir to coat and turn heat down to medium low. Cook the onions stirring occassionally until softened and slightly caramelized, about 15 minutes. Transfer to a medium mixing bowl. Set aside.

Step 2

In the same pan, add the remaining 2 tsp olive oil and heat until shimmering. Keep heat on medium high and add the mushrooms spreading them out into an even layer. Stir only occassionally so that they sear, for about 10 minutes or until dark golden. During the last minute of cooking stir in the garlic. Transfer to the mixing bowl with onions and add the thyme, salt, vinegar and crumbled goat cheese. Stir throughly to incorporate the ingredients. Taste for salt adjustment.

Step 3

Cut the bread horizontally. Brush the insides lightly with olive oil, and a light drizzle of balsamic vinegar. Spoon about 4 Tbs of mushroom mixture on bread, pressing it together so that the mushrooms stick together. Add a few grinds of black pepper. Top with roasted red bell pepper and spinach. Place the top piece of bread on the panini. Repeat until all the sandwiches are assembled.

Step 4

*If using a pan rather than a grill pan or panini press, you'll need to brush the outside of the bread with a bit of fat (olive oil or butter will do). Place the panini on a hot grill pan or panini press and place something heavy on top like a cast iron skillet or lid. If using a cast iron skillet, check to see if the bottom has rust on it. If so, place a piece of parchment paper between the sandwich(s) and the skillet. A cast iron skillet is heavy enough on it's own to press the panini, but if using a lid, you'll have to put some weight on it. Cook/toast for about 4-5 minutes until toasty (a few dark spots are okay) and the cheese begins to melt. Flip the panini and press again for about 3-4 minutes or until heated through.

Step 5

Veggie panini can be shared right away, at room temperature or chilled straight from the refrigerator. If refrigerating, store in a covered container until ready to enjoy. To reheat, place in a 350f oven for 10-15 minutes or until heated through.