Grilled Portobello Panini (Patrick and Gina Neely) |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 2 |
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Ingredients:
2 large portobello mushrooms, stems removed, gills scraped out, sliced horizontally into 2 thin pieces |
1 small red pepper, seeds and ribs removed, quartered |
olive oil |
kosher salt and freshly ground black pepper |
1/2 cup baby arugula |
herbed cream cheese spread, recipe follows |
1 loaf ciabatta |
4 ounces low-fat cream cheese, at room temperature |
2 tablespoons chopped fresh basil |
2 tablespoons chopped fresh chives |
1 clove garlic, peeled and smashed |
kosher salt and freshly ground black pepper |
Directions:
1. Heat a grill pan to medium-high heat.
2. Add the mushrooms and red peppers to a sheet tray, drizzle with olive oil and sprinkle with salt and pepper. Toss to coat. Grill the portobellos for 3 minutes per side, 6 minutes total. Grill the red peppers for 5 minutes per side, 10 minutes total. Remove from the grill and set aside until cool enough to handle.
3. Cut two 4-inch pieces of bread, then slice in half lengthwise. Spread the Herbed Cream Cheese Spread on each piece of bread. Pile on the grilled portobellos, red peppers and arugula on 2 slices of the bread and close the sandwiches.
4. Place the sandwiches on top of the hot grill pan and place a cast-iron skillet on top to press. Cook for 3 to 4 minutes, and then flip and cook 3 to 4 more minutes on the remaining side. Slice on a diagonal and serve.
5. Herbed Cream Cheese Spread:
6. Add the cream cheese, basil, chives and garlic to a bowl of a food processor and pulse until smooth and combined. Season with salt and pepper. Yield: 1/2 cup.
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