Spinach Mushroom Panini with Reduced Balsamic Sauce
Spinach Mushroom Panini with Reduced Balsamic Sauce
All I can say is yumm...
Total Time
30 min
Servings
4 servings
Ingredients
Panini:
- 1/3 cup fresh sliced mushrooms, cremini are meatier than button, but any are fine
- 1/3 cup fresh baby spinach - no need to remove stems
- 2 thin slices of provolone cheese, swiss, fontina, gruyere. Can use plant-based cheese.
- 1 tablespoon butter
- 2 tablespoons balsamic vinegar
- 1 French bun sliced in half (or any other hefty bread)
Aioli Sauce:
- 3 garlic cloves
- 3/4 tsp salt
- 1/2 tsp pepper
- 2 1/2 tbsp lemon juice
- 3/4 cup plant-based mayo
Instructions
- Make the Aioli sauce and chill for 30 min
- First, melt the butter in your sauté pan over medium heat. Dip the top of the bun and the bottom of the bun (on the outside part) into the butter to give it a light coat.
- Put mushrooms into the pan, and sauté until both sides are golden and mushrooms are cooked. While they are still in the pan, pour in balsamic vinegar and let it reduce until thick and sticky (it takes 4-5 minutes).
- Back to the bun - start making your sandwich by placing a slice of thinly cut provolone on the bottom of the bun. When your mushrooms are finished, put them on top of the cheese, leaving all of the glaze in the pan. Next, pile up the baby spinach on top, then the second piece of thin provolone.
- Before you top off the bun, use the top bun to soak up all of the balsamic sauce (cut side down), then put on top of the sandwich.
- Use the wet paper towel to clean out your pan, then put the sandwich in bottom side down. Place the whole can of tomatoes on top to act as a sandwich press, or you can use a panini maker, or heavy pan. You want it to squish the sandwich flat. Let cook 2-3 minutes, flip with the spatula and cook an additional 2 minutes.
- Once golden brown, cut and serve.