Sautéed Mushroom, Onion and Pecorino Romano Panini
"Recipe source: The Mediterranean Table cookbook This recipe uses two skillets but you can easily use a panini grill, which is what I will use."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (190.4 g)
- Calories 295.3
- Total Fat - 16.4 g
- Saturated Fat - 4.9 g
- Cholesterol - 15.9 mg
- Sodium - 1425.2 mg
- Total Carbohydrate - 25.9 g
- Dietary Fiber - 5.1 g
- Sugars - 4.5 g
- Protein - 12.1 g
- Calcium - 341.1 mg
- Iron - 1.2 mg
- Vitamin C - 12 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
In a skillet over medium high heat heat 1 tablespoon olive oil and then add he onion and cook, stirring until it begins to soften (3-5 minutes). Stir in the mushrooms and season with salt and pepper and cook, stirring until they soften (5-10 minutes).
Step 2
To make the panini, heat a skillet over high heat and brush with 1 tablespoon olive oil. Brush inside of he rolls with 1 tablespoon olive oil. Divide mushroom mixture evenly among the rolls and top each with 1/4 of the grated cheese.
Step 3
Place sandwiches in the hot pan (or you can use an panini grill) and place another heavy pan on top to weigh them down. Cook for 3-5 minutes or until crisp and then flip and repeat for the other side (3-5 minutes). Slice each sandwich in half and serve hot.
Tips
No special items needed.
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