Ingredients
Bread
- 1 Loaf of Focaccia, Sourdough or Ciabatta (Enough for 4 Sandwiches, about 4" each)
Vegetable & Mushroom Filling
- 4 tsp Extra Virgin Olive Oil (divided, plus more for drizzling)
- 1/2 Red Onion (sliced thin into 1/2 moons)
- 1 lb (453g) Crimini Mushrooms (or baby bella, diced small, stems removed and discarded)
- 2 tsp Minced Garlic (about 2 large cloves)
- 1 Tbs Fresh Thyme (finely chopped)
- 1/4 tsp Fine Sea Salt
- 3 tsp Balsamic Vinegar (plus more for drizzling)
- 4 oz (115g) Goat Cheese (crumbled)
- 2 Roasted Red Bell Peppers (patted dry, cut to fit the sandwich; substitute sun dried tomatoes if desired)
- 1 Small Bunch of Spinach or Arugula (leave whole or chop)
Instructions
- Cook Onions: In a sauté pan, heat 2 teaspoons of olive oil until shimmering. Add the sliced red onions, stir to coat, then reduce heat to medium-low. Cook, stirring occasionally, until onions soften and slightly caramelize, about 15 minutes. Transfer to a medium mixing bowl and set aside.
- Cook Mushrooms: In the same pan, add remaining 2 teaspoons olive oil and heat until shimmering. Increase heat to medium-high, add mushrooms in an even layer, and let them sear with minimal stirring for about 10 minutes until they turn dark golden. In the last minute of cooking, stir in the minced garlic. Transfer mushrooms and garlic to the onion bowl.
- Mix Filling: Add chopped fresh thyme, sea salt, 3 teaspoons of balsamic vinegar, and crumbled goat cheese to the mushroom and onion mixture. Stir thoroughly to combine all ingredients evenly. Taste and adjust salt if necessary.
- Assemble Panini: Slice the bread horizontally and lightly brush the cut sides with olive oil and a drizzle of balsamic vinegar. Spoon approximately 4 tablespoons of the mushroom filling onto the bottom half of each bread slice, pressing gently to help it stick together. Season with freshly ground black pepper, then layer with roasted red bell peppers and spinach or arugula. Cover with the top piece of bread.
- Press Panini: If using a grill pan or panini press, place the sandwiches inside to toast. If using a regular pan, brush the outside of the bread lightly with olive oil or butter. Place the panini on a hot grill pan or skillet, and apply weight using a heavy cast iron skillet or lid. If using a rusted cast iron skillet, place parchment paper between sandwich and skillet. Toast for about 4-5 minutes until the bread is crispy and cheese starts to melt. Flip and press again for 3-4 minutes until heated through.
- Serve or Store: Serve the veggie panini immediately at room temperature or chilled. For storage, place panini in a covered container and refrigerate. To reheat, warm in a 350°F oven for 10-15 minutes until heated through.
Notes
- Use focaccia, sourdough, or ciabatta bread for best texture and flavor.
- For a non-vegetarian twist, add cooked chicken or turkey slices.
- Substitute roasted red bell peppers with sun-dried tomatoes for a different flavor profile.
- Check cast iron skillet for rust before using as a press—use parchment paper to prevent transfer.
- Panini can be enjoyed warm, at room temperature, or chilled.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Lunch, Sandwich
- Method: Frying
- Cuisine: Italian
- Diet: Vegetarian
