A vegetarian panini that packs so much flavor, you won't miss the meat!
This tasty panini will be sure to please both vegetarians and meat lovers alike!
What You'll Need:
For the Panini:
4 slices Whole Grain Bread 1 Yellow Heirloom Tomato, sliced thickly 2 Portobello Mushrooms 1 Mozzarella ball, sliced thickly Balsamic Vinegar
Extra Virgin Olive Oil
For The Arugula Pesto (Makes 2 cups):
1 cup grated Pecorino Romano Cheese (can use parmesan)
2 cups (60 grams) arugula (aka rocket)
2 cups (60 grams) fresh basil leaves
1 cup walnuts
4 cloves garlic
1 cup extra virgin olive oil
½ teaspoon salt
½ teaspoon pepper
½ lemon juiced
Method:
Marinate Portobello Mushroom in 2 tablespoons of Extra Virgin Olive Oil, 2 tablespoons, balsamic and ¼ teaspoon salt for ten minutes.
Coat frying pan with olive oil and cook Portobello mushroom on medium heat for 5-7 minutes on each side.
Combine Arugula Pesto ingredients in a food processor to create pesto.
To cook panini- Spread pesto on inside of each slice of bread. Add slice of tomato, mushroom and mozzarella. Press with a Panini press.
Serve immediately with extra pesto on the side for dipping!