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Open-Faced Mushroom, Tomato & Manchego Panini

Course: Main
Author: Hip Foodie Mom


  • 1 teaspoon unsalted butter
  • 1/4 cup minced shallots
  • 1 tablespoon chopped fresh thyme
  • 2 teaspoons minced fresh garlic
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 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
  • 1 1/2 tablespoons sherry vinegar
  • 1 teaspoon balsamic vinegar optional
  • 8 1 1/2-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


  • 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.
  • 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.
  • 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.