Open-Faced Mushroom, Tomato & Manchego Panini

I made this recipe back in February of this year.. This one is from Cooking Light. But when I made the panini the first time, I couldn’t find Manchego cheese so I used Iberico instead. . I always told myself I would make this again, not only because this sandwich is so delicious but also because I wanted to try it with the Manchego cheese.

I am nowhere near a cheese expert in any way, shape or form but I have to say, I liked the Iberico cheese better. For me, this cheese had more flavor and enhanced the panini more. Give this recipe and try and let me know which cheese you like!

This panini is so wonderful and flavorful with the blend of mushrooms, the shaved cheese, the fresh herbs .. and top it with tomatoes (which I added; I gotta have tomatoes in my sandwich!) and toasted sourdough bread. . oh my! This panini is to die for. I also love that the mushrooms are the stars of this sandwich. Who says you always have to have meat in a sandwich anyway?

I hope you enjoy!

Open-Faced Mushroom, Tomato & Manchego Panini

Open-Faced Mushroom, Tomato & Manchego Panini

 

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Author: Hip Foodie Mom

Recipe type: Main

Ingredients

• 1 teaspoon unsalted butter
• ¼ cup minced shallots
• 1 tablespoon chopped fresh thyme
• 2 teaspoons minced fresh garlic
• ½ teaspoon freshly ground black pepper
• ¼ teaspoon kosher salt
• 2 (4-ounce) packages exotic mushroom blend (such as shiitake, cremini, and oyster); try to get at least 2 different kinds of mushrooms
• 1 (8-ounce) package cremini mushrooms
• 1½ tablespoons sherry vinegar
• 1 teaspoon balsamic vinegar (optional)
• 8 (1½-ounce) slices sourdough bread
• 3 ounces shaved Manchego cheese (use however much you want!)
• Cooking spray or extra virgin olive oil
• 2-3 Tomatoes; sliced (I used Roma); use whatever you have.
• Chives for garnish (optional); I used chives since I left this open-faced
• Salt & pepper to taste

Instructions

1. Melt butter in a large skillet over medium-high heat; add shallots and next 6 ingredients (through cremini mushrooms). Cook 10 minutes or until mushrooms are tender and liquid almost evaporates, stirring frequently. Add vinegar; cook 30 seconds or until liquid almost evaporates.
2. Heat a large grill pan over medium-high heat. Coat pan with cooking spray or olive oil. Add bread slices to pan. Toast each side of bread.
3. Assembly: Shave the cheese on top of the bread (since you just toasted your bread, the cheese will melt. (I added the cheese first because I wanted to make sure the mushrooms were visible in the photos and I used a lot of cheese!). Next, add the tomato slices and then add the mushroom mixture. Add a splash of balsamic vinegar and olive oil, season with salt and pepper and add the chives for garnish.

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