Vegetable Panini

This panini sandwich can be made with a variety of different vegetables and/or meats depending on what you have in the refrigerator.  They are great served with soups or a small green salad. I used my new Cuisinart Griddler to grill the mushrooms and then as a panini press for the sandwiches. It works wonderfully and I love it!

Serves 2

• Crusty bread (I used my no-knead peasant bread)
• 4 Portobello Mushrooms (marinated for 15 minutes in 2 Tablespoons olive oil, 1/4 cup Balsamic Vinegar and 1/2 tsp. Italian Seasoning, salt & pepper)

• Roasted Asparagus
• Pepperoncini, chopped
• Roasted Tomatoes
• Shredded Parmesan cheese
• 2 slices of Monterey Jack Cheese
• Mayo and Dijon Mustard

1. Mix together the marinade ingredients (2 Tablespoons Olive Oil, 1/4 cup Balsamic Vinegar, 1/2 teaspoon italian seasoning, salt & pepper) in bowl and let the stemmed portobello mushrooms soak for 15 minutes at room temp.
2. Grill mushrooms for 5-6 minutes on each side or until soft.  Brush remaining marinade on mushrooms as they cook.
3. To assemble the sandwiches, spread mayo and mustard on each side of bread.
4. Add 2 mushrooms to both sandwiches, then asparagus, tomatoes, pepperoncini and monterey jack cheese.
5. Add a drizzle of olive oil to top of bread and sprinkle some parmesan cheese over it. Place that side down on the griddle (heated and sprayed with olive oil), then drizzle more olive oil on top of the other side and sprinkle with more parmesan cheese.  Then close the griddler and cook until the cheese has melted, about 5-8 minutes.  Cut in half and serve.