The original recipe is from Panera Bread, and we put our own twist on it. We used an artisan wheat berry bread, and we also found that grilled chicken would be excellent on the sandwich. This sandwich would be delicious with tomato bisque soup! A panini press works well for making an authentic panini, but you can also just use a griddler.
Ingredients
8 ounces sliced baby bella mushrooms
10 ounces baby spinach
2 scallions (white and light green parts), trimmed and chopped
¾ teaspoon dried oregano
¼ teaspoon salt
1/8 teaspoon ground black pepper
Pinch of ground nutmeg
8 slices of bread (a hearty or thick bread works best)
10 ounces baby spinach
2 scallions (white and light green parts), trimmed and chopped
¾ teaspoon dried oregano
¼ teaspoon salt
1/8 teaspoon ground black pepper
Pinch of ground nutmeg
8 slices of bread (a hearty or thick bread works best)
sliced Gouda cheese
4 teaspoons olive oil
4 teaspoons olive oil
Directions
Put mushrooms in large skillet with a splash of water.
Cook over medium heat until mushrooms shrink and give up most of their liquid, about 5 minutes.
Add spinach, scallions, oregano, salt, pepper, and nutmeg, and cook just until spinach wilts and liquid is gone, 3 to 4 minutes.
Remove to a plate and wipe out skillet with a paper towel.
For each sandwich, put a slice of cheese on a slice of bread. Top with 1/4 of the mushroom mixture, another slice of cheese and the other slice of bread. Press down gently to compact sandwich.
Working in batches, heat oil in skillet over medium heat.
When hot, add sandwiches and cook until lightly browned and cheese melts, 2 to 3 minutes per side. Remove and cool slightly, then cut on a diagonal.
Happy munching!
