11
12
Open Faced 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
1
Preheat Panini Maker to “HIGH” before assembling your sandwiches.
2
Arrange the mushroom slices in pretty rows to cover surface of
bread slices.
3
In 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.
4
Place sandwiches onto the Panini Maker and gently close the lid.
Set a timer for 3 minutes.
5
Bread should be toasty and mushrooms should have beautiful grill
marks. Remove and serve hot.
Grilled Vegetable Panini
4 servings
INGREDIENTS
1 large focaccia bread, halved horizontally
1 large red pepper, quartered
1 medium sweet onion, thinly sliced
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
1
Preheat Panini Maker to a medium setting, around 8- 10.
2
Grill red pepper in Panini Maker for about 5 minutes, or until tender.
3
Put onion and eggplant in a bowl and cover with Italian dressing.
4
Grill eggplant slices in Panini Maker for 4 to 5 minutes. Repeat with
remaining eggplant and onion slices.
5
Spread 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.
6
Place assembled sandwiches onto Panini Maker and toast until
cheese melts, approximately 3 minutes.
Recipe courtesy Debra Murray, Wolfgang Puck HSN Guest Host
TSCDIST_JumboPanini 7/9/07 2:45 PM Page 11