Categories: Beef, Grilled Sandwich, Main Dish

Ingredients

• 2 teaspoons olive oil
• 4 ounces shiitake mushrooms, stems removed, caps thinly sliced
• 1 tablespoon soy sauce
• 1 teaspoon Worcestershire sauce
• 4 slices sourdough bread (1/2 inch thick)
• 1 tablespoon olive oil
• 2 ounces roast beef, thinly sliced
• 2 ounces provolone cheese, thinly sliced
• 1/2 cup baby spinach leaves

Directions

1. Preheat panini grill to high.

2. In a skillet, heat oil over med-high heat; add in mushrooms and saute until they release their liquid, 3-5 minutes.

3. Decrease heat to low and add soy sauce and Worcestershire sauce; cook, stirring occasionally, until liquid is absorbed and mushrooms are tender, 7-9 minutes.

4. Remove from heat and keep warm.

5. Brush one side of each bread slice with oil.

6. Place two slices on a work surface, oiled side down, and evenly layer with beef, cheese, spinach, and mushroom mixture.

7. Cover with top halves, oiled side up, and press gently to pack.

8. Place sandwiches in grill, close the top plate and cook until golden brown, 3-4 minutes.

9. Serve immediately.

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