Mushroom, Spinach, and Fontina Panini |
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Prep Time: 30 Minutes Cook Time: 5 Minutes |
Ready In: 35 Minutes Servings: 2 |
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In 'Panini' by Melanie Barnard Ingredients:
2 1/2 tablespoons unsalted butter |
4 ounces mixed mushrooms, brushed clean and sliced (mixed wild and cultivated mushrooms) |
2 tablespoons finely chopped shallots |
2 tablespoons cognac |
1 tablespoon chopped fresh tarragon |
salt |
fresh ground black pepper |
4 slices crusty country bread (each slice 1/2 inch thick) |
3 ounces very thinly sliced fontina cheese |
1 cup baby spinach leaves |
Directions:
1. In a saucepan, melt 1 1/2 tablespoons butter over med-high heat; add in mushrooms and shallots; saute until mushrooms are softened and release their juices, 3-5 minutes.
2. Continue to cook, stirring often, until most of the liquid is absorbed, 2-3 minutes longer.
3. Stir in the Cognac, chopped tarragon, and salt and pepper to taste.
4. Cook/stir, for 1 minute; let cool slightly.
5. Preheat the sandwich grill; melt the remaining 1 tablespoon butter in a small saucepan over med-high heat.
6. Place bread slices on a work surface and brush 1 side of each with the melted butter.
7. Turn and layer 1/4 of the cheese, half of the mushrooms, and half of the spinach on the unbuttered side of two of the bread slices.
8. Divide the remaining cheese on top; place the remaining 2 bread slices on top, buttered sides up, and press to pack gently.
9. Place the panini in the grill; close the top plate, and cook until the bread is golden and toasted, the spinach is wilted, and the cheese is melted, 3-5 minutes; serve immediately.
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