Categories: Grilled Sandwich, Main Dish, Mushrooms
Ingredients
- 4 ciabatta rolls
- 1/2 cup sun-dried tomato pesto
- 2 medium portabella mushrooms
- extra virgin olive oil
- salt
- fresh ground black pepper
- 4 ounces grana padano, grated using the large holes of a box grater
Directions
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Preheat a panini grill; slice off the domed tops of the ciabatta rolls.
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The rolls should now be about 1 inch thick; split the rolls horizontally.
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Spread the Sun-Dried Tomato Pesto thinly but completely over the bottom halves of the ciabatta rolls.
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Remove the stems from the mushrooms, discard stems; clean caps by rubbing them gently with a paper towel; scrape out gills.
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Cut each mushroom cap into slices about 1/8 inch thick.
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Lay mushrooms slices across the bottom half of the rolls from end to end using 3 or 4 slices for each panino (don’t overlap).
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Drizzle with olive oil and season with salt and pepper.
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Top each sandwich with a thin layer of Grana Padano; cover each with the top halves of the rolls.
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Grill for 3 minutes until the bread is golden and the cheese has set.