Grilled Portobello Panini

Total Time:
35 min
Prep:
15 min
Cook:
20 min

Yield:
2 servings
Level:
Easy

Ingredients
  • 2 large portobello mushrooms, stems removed, gills scraped out, sliced horizontally into 2 thin pieces
  • 1 small red pepper, seeds and ribs removed, quartered
  • Olive oil
  • Kosher salt and freshly ground black pepper
  • 1/2 cup baby arugula
  • Herbed Cream Cheese Spread, recipe follows
  • 1 loaf ciabatta
  • Herbed Cream Cheese Spread:
  • 4 ounces low-fat cream cheese, at room temperature
  • 2 tablespoons chopped fresh basil
  • 2 tablespoons chopped fresh chives
  • 1 clove garlic, peeled and smashed
  • Kosher salt and freshly ground black pepper
Directions

Heat a grill pan to medium-high heat.

Add the mushrooms and red peppers to a sheet tray, drizzle with olive oil and sprinkle with salt and pepper. Toss to coat. Grill the portobellos for 3 minutes per side, 6 minutes total. Grill the red peppers for 5 minutes per side, 10 minutes total. Remove from the grill and set aside until cool enough to handle.

Cut two 4-inch pieces of bread, then slice in half lengthwise. Spread the Herbed Cream Cheese Spread on each piece of bread. Pile on the grilled portobellos, red peppers and arugula on 2 slices of the bread and close the sandwiches.

Place the sandwiches on top of the hot grill pan and place a cast-iron skillet on top to press. Cook for 3 to 4 minutes, and then flip and cook 3 to 4 more minutes on the remaining side. Slice on a diagonal and serve.

Herbed Cream Cheese Spread:

Add the cream cheese, basil, chives and garlic to a bowl of a food processor and pulse until smooth and combined. Season with salt and pepper. Yield: 1/2 cup.


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