Panini sandwiches are excellent to have with soup – great for dipping the crusty smooshed delight. I love to make mine with my favorite fungus…Portobello mushroom…you don’t even miss the meat!

Mushroom, Onion & Swiss Panini
2 Portobello mushrooms, gills scraped out, sliced
1/2 cup sliced onions
salt & pepper
Baguette bread
3 tbsp mayonnaise
1 tbsp Dijon mustard
4 slices Swiss cheese
3 tbsp butter

Sauté the mushrooms & onions until tender, seasoning with salt & pepper. Cut a baguette to your desired size. Slice open and later the mayo on one side and the Dijon on the other. Layer a slice of Swiss cheese on each piece then top one side of the bread with the mushroom and onion mixture. Place the other piece of bread with sliced cheese on top. Heat a cast iron skillet (with grates in it if you have one). Melt the butter in the pan and add the sandwiches. Place a weight on top and grill for 2 to 3 minutes on medium. Turn over and do the process again. Serve with a broth soup for dipping… Delicious!

Enjoy!

Heidi

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