Portabella And Grana Panini

Total Time: 23 mins Preparation Time: 20 mins Cook Time: 3 mins

Ingredients

• Servings: 4
• 4 ciabatta rolls
• 1/2 cup sun-dried tomato pesto (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

Recipe

• 1 preheat a panini grill; slice off the domed tops of the ciabatta rolls.
• 2 the rolls should now be about 1 inch thick; split the rolls horizontally.
• 3 spread the sun-dried tomato pesto thinly but completely over the bottom halves of the ciabatta rolls.
• 4 remove the stems from the mushrooms, discard stems; clean caps by rubbing them gently with a paper towel; scrape out gills.
• 5 cut each mushroom cap into slices about 1/8 inch thick.
• 6 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).
• 7 drizzle with olive oil and season with salt and pepper.
• 8 top each sandwich with a thin layer of grana padano; cover each with the top halves of the rolls.
• 9 grill for 3 minutes until the bread is golden and the cheese has set.