Rush Hour Gourmet
Anyone who balks at the idea of being served a mere sandwich for dinner would be happy to have one of these tasty paninis land on the plate.
Anyone who balks at the idea of being served a mere sandwich for dinner would be happy to have one of these tasty paninis land on the plate.
- Bonnie S. Benwick / Washington Post
Mushroom, Spinach and Fontina Panini
Makes 4 servings
1 large or 2 medium shallots
Leaves from 3 tarragon stems
6 to 8 ounces fontina cheese
4 tablespoons unsalted butter
8 ounces sliced mixed mushrooms, such as chanterelles and buttons
2 tablespoons cognac (may sub apple cider)
Kosher salt
Freshly ground black pepper
8 slices crusty country-style bread
About 2 cups baby spinach leaves, washed and dried
1. Mince the shallots. Chop the tarragon leaves. Cut the cheese into thin slices.
2. Heat 2 tablespoons of the butter in a saucepan over medium-high heat. Add the mushrooms and shallots; cook for 8 minutes, until the mushrooms have released their juices.
3. Add the cognac, tarragon, and salt and pepper to taste; cook for 2 minutes, stirring to combine. Turn off the heat.
4. Heat a large cast-iron skillet over high heat and wrap aluminum foil around the bottom of a filled teakettle for pressing the sandwiches; or use a bacon press.
5. Melt the remaining 2 tablespoons of butter. Brush the top of each slice of bread with melted butter, then turn 4 of the slices over. Use half of the cheese to build a layer of cheese on the 4 inverted slices, then top with the mushroom mixture.
6. Divide the spinach among the portions, on top of the mushroom mixture. Divide the remaining cheese, on top of the spinach. Top each portion with a slice of bread, buttered side facing up, to form sandwiches. Press gently to pack down.
7. Place 1 or 2 sandwiches at a time on the skillet; press with teakettle and cook for 3 minutes, until the bread is toasted, then turn over and cook until the spinach has wilted and the cheese has melted. Cut in half and serve hot. Repeat with the remaining sandwiches.
- Adapted from Panini, (Fireside, 2009).
Per serving: 528 calories, 21 grams protein, 49 grams carbohydrates, 8 grams sugar, 27 grams fat, 79 milligrams cholesterol, 779 milligrams sodium, 5 grams dietary fiber.