Rating: 4.5 stars
10 Ratings
  • 5 star values: 7
  • 4 star values: 1
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0

Sandwich night gets turned up a notch with super fast Mushroom and Manchego Panini. This flavor-packed grilled sandwich is made with fresh herbs, a mixture of exotic mushrooms, and shaved cheese--all sandwiched between  sourdough bread.

Laura Zapalowski
Recipe by Cooking Light March 2012

Gallery

Credit: Johnny Autry; Styling: Cindy Barr

Recipe Summary test

Yield:
Serves 4 (serving size: 1 sandwich)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Melt butter in a large skillet over medium-high heat; add shallots and next 6 ingredients (through cremini mushrooms). Cook 10 minutes or until mushrooms are tender and liquid almost evaporates, stirring frequently. Add vinegar; cook 30 seconds or until liquid almost evaporates.

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  • Divide the mushroom mixture evenly among four bread slices. Top evenly with Manchego cheese and remaining bread slices.

  • Heat a large grill pan over medium-high heat. Coat pan with cooking spray. Add sandwiches to pan. Place a cast-iron or heavy skillet on top of sandwiches; press gently to flatten. Cook sandwiches 2 minutes on each side or until cheese melts and bread is toasted (leave skillet on sandwiches while they cook). Rub the top and bottom of each sandwich with cut side of garlic clove.

Nutrition Facts

352 calories; fat 10.9g; saturated fat 6g; mono fat 2.4g; poly fat 1g; protein 16.8g; carbohydrates 48.8g; fiber 3.7g; cholesterol 25mg; iron 4.3mg; sodium 741mg; calcium 375mg.
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