Grilled Panini Sandwich with Vegetables and Trudeau Pesto SUN-DRIED TOMATOES
Summer in Tuscany, a beautiful experience materialized through this delicious fresh sandwich, combining Mediterranean freshness and Italian tradition.
Prep: 10 mins
Cook: 15 mins
Yields: 4 servings
Ingredients
4 panini buns
4 portobello mushrooms
175 ml asiago or parmesan cheese
45 ml olive oil
Salt and pepper to taste
Directions
1) Preheat oven to 200ºC (400ºF)
2) Remove mushroom stems and then place tops on a baking sheet that is ovenproof
3) Mix 30 ml olive oil with Roasted Garlic Seasoning, salt, and pepper. Pour the oil mixture in a thin stream into the mushroom tops
4) Bake for 12 to 15 minutes or until the mushrooms are slightly browned. Remove from oven and set aside
5) In a bowl, combine the cheese (grated), Pesto Rosso and remaining olive oil. Set aside
6) Once mushrooms have cooled sufficiently, cut them into strips
7) Open buns being careful to not tear the middle. Cover with mushrooms and a portion of cheese mixture.
8) Carefully close the bread and broil until cheese is melted or bake in a Panini press. Serve immediately while it's still hot!
