The Vegetarian Roman Panini

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:

1. Marinate Portobello Mushroom in 2 tablespoons of Extra Virgin Olive Oil, 2 tablespoons, balsamic and ¼ teaspoon salt for ten minutes.

2. Coat frying pan with olive oil and cook Portobello mushroom on medium heat for 5-7 minutes on each side.

3. Combine Arugula Pesto ingredients in a food processor to create pesto.

4. To cook panini- Spread pesto on inside of each slice of bread. Add slice of tomato, mushroom and mozzarella. Press with a Panini press.

5. Serve immediately with extra pesto on the side for dipping!