Categories: Grilled Sandwich, Main Dish, Mushrooms, Vegetarian
Ingredients
- 2 1/2 tablespoons unsalted butter
- 4 ounces mixed mushrooms, brushed clean and sliced (mixed wild and cultivated mushrooms)
- 2 tablespoons finely chopped shallots
- 2 tablespoons cognac
- 1 tablespoon chopped fresh tarragon
- salt
- fresh ground black pepper
- 4 slices crusty country bread (each slice 1/2 inch thick)
- 3 ounces very thinly sliced Fontina cheese
- 1 cup baby spinach leaves
Directions
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In a saucepan, melt 1 1/2 tablespoons butter over med-high heat; add in mushrooms and shallots; saute until mushrooms are softened and release their juices, 3-5 minutes.
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Continue to cook, stirring often, until most of the liquid is absorbed, 2-3 minutes longer.
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Stir in the Cognac, chopped tarragon, and salt and pepper to taste.
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Cook/stir, for 1 minute; let cool slightly.
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Preheat the sandwich grill; melt the remaining 1 tablespoon butter in a small saucepan over med-high heat.
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Place bread slices on a work surface and brush 1 side of each with the melted butter.
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Turn and layer 1/4 of the cheese, half of the mushrooms, and half of the spinach on the unbuttered side of two of the bread slices.
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Divide the remaining cheese on top; place the remaining 2 bread slices on top, buttered sides up, and press to pack gently.
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Place the panini in the grill; close the top plate, and cook until the bread is golden and toasted, the spinach is wilted, and the cheese is melted, 3-5 minutes; serve immediately.