Lunch / Dinner
Portobello Panini combine the fresh flavors of mushrooms, roasted red bell peppers, and Swiss cheese for a satisfying sandwich everyone will love. This recipe achieves that crisp crust reminiscent of real Italian panini using a simple technique of trimming and grilling basic grocery store bakery bread.
When grilling the panini, weight it down with something flat and heavy, like a cast-iron skillet, then top with a large can or a couple russet potatoes to compress it further.
Preheat grill to medium-low. Brush grill grate with oil.
Stir together mayonnaise and red peppers.
Cook spinach and garlic in 1 Tbsp. oil in a skillet over medium heat until wilted, 2–3 minutes, stirring frequently. Press out all excess liquid through a sieve, then chop spinach; season with salt and black pepper.
Brush both sides of portobellos with olive oil; season with salt and black pepper. Grill portobellos gill-side up, covered, until liquid pools in the caps, 4–5 minutes; flip and grill 2–3 minutes more. Let portobellos cool enough to handle, then thinly slice at an angle; drain on a paper-towel-lined plate.
Prepare bread by trimming off the top and bottom crust with a serrated knife to about 2 inches thick; cut in half horizontally.
To assemble, place Swiss on one slice of bread and spread with the mayonnaise mixture. Add spinach and onion, then fan out portobello slices in a single layer. Top panini with remaining bread slice.
Brush both sides of panini with olive oil. Place panini on grill and weight down. Grill panini, covered, until bread begins to brown around edges, 2–3 minutes. Remove weight and carefully flip panini using a large broad spatula. Replace weight on top of panini and grill, covered, until cheese begins to melt, 2–3 minutes more.
Remove panini from heat and cut into four servings.
% Daily Value*
Total Fat 26g 40%
Saturated Fat 7g 35%
Cholesterol 31mg 10%
Sodium 402mg 16%
Carbs 20g 6%
Fiber 3g 12%
*Percent Daily Values are based on a 2,000 calorie diet.