Alan Bennett
Bennett's Catering
Serves 4
Ingredients
8 slices of Mozzarella cheese
8 slices of Mediterranean Gouda with black olives
4 Focaccia rolls split (or use Ciabatta) (bread can have rosemary in it and it works great)
8 tablespoons of butter
1 clove of garlic, minced
4 large Portabello mushroom caps (peel skin and remove gills)
1 tablespoons of extra virgin olive oil
2 medium size vine tomatoes, sliced thin
1 Vidalia or sweet onion, sliced thin
16 – 20 fresh spinach leaves (stems removed)
8 slices of bacon (can substitute Prosciutto or Pancetta)
Salt & Pepper to taste
Cooking Directions
Slice Portabello mushroom caps into thin strips and set aside
Soften 6 Tablespoons of butter and mix in the minced garlic – set aside
Heat a large sauté pan over medium-high heat.
Add bacon and cook until slightly crisp (flip bacon to cook evenly)
Remove bacon from pan and set aside.
Remove all but 2 tablespoons of bacon grease
Add 1 tablespoon of olive oil, 2 tablespoons of butter, sliced mushrooms, sliced onion and season with salt & pepper
Sauté until onions are caramelized and mushrooms are tender – about 4 minutes
Remove from pan and set aside
If bread you purchased is not sliced, then slice it and add garlic butter to both sides of bread (inside of bread is to be buttered)
Build sandwich in this way: Gouda cheese, mushrooms, onions, bacon, tomatoes, spinach and top with Mozzarella cheese. Then put opposite slice of bread on top and cook in a Panini Grill or in your sauté pan that you have used.
Grill until cheese is melted and bread is crisp.
If using sauté pan, turn sandwich only once in cooking process.
Other ingredients that can be used: pepperoni, black olives, Feta cheese, sun-dried tomatoes, and shiitake mushrooms
