Categories: Grilled Sandwich, Main Dish, Mushrooms

Ingredients

• 4 ciabatta rolls
• 1/2 cup sun-dried tomato pesto
• 2 medium portabella mushrooms
• extra virgin olive oil
• salt
• fresh ground black pepper
• 4 ounces grana padano, grated using the large holes of a box grater

Directions

1. Preheat a panini grill; slice off the domed tops of the ciabatta rolls.

2. The rolls should now be about 1 inch thick; split the rolls horizontally.

3. Spread the Sun-Dried Tomato Pesto thinly but completely over the bottom halves of the ciabatta rolls.

4. Remove the stems from the mushrooms, discard stems; clean caps by rubbing them gently with a paper towel; scrape out gills.

5. Cut each mushroom cap into slices about 1/8 inch thick.

6. Lay mushrooms slices across the bottom half of the rolls from end to end using 3 or 4 slices for each panino (don’t overlap).

7. Drizzle with olive oil and season with salt and pepper.

8. Top each sandwich with a thin layer of Grana Padano; cover each with the top halves of the rolls.

9. Grill for 3 minutes until the bread is golden and the cheese has set.

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