Brian took the leftovers from last nights Korean short ribs to work for dinner. So tonight I decided to make a quick veggie Panini. I had portabella mushrooms in the fridge. Here's what I did...
Portabella Pesto Veggie Panini
Take a large portabella mushroom cap and cook over medium heat with a small amount of olive oil. When mushroom starts to get soft, add in some slices of onion. Saute until mushroom is almost fully cooked then add 1-2 tbls balsamic vinegar. Make sure the heat is not too high or the vinegar will burn. Continue to cook with onions and mushroom until vinegar caramelized and coats the veggies.
To build your sandwich, start with two slices of sourdough bread. Spread with pesto on both slices.
Layer sandwich with sliced cheese (I used Gouda), portabella mushroom, roast red peppers, onions and a second slice of cheese. Spritz bread with light olive oil and toast in a pan on both sides.
Keep in mind that I used veggies that I had in the fridge. Be creative! :)
nom nom nom. I want one.
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