To make one panini
1 ciabatta roll
1 portabella cap
1/2 ounce goat cheese
1 teaspoon (heaping) sun-dried tomatoes, diced
1 cup baby spinach, chopped a little
1 slice of onion
1. Heat your panini pan over medium heat. (I don’t have one, but I use my George Foreman grill set to 340F.)
2. With a spoon, carefully scrape out the gills on the underside of the cap. This step isn’t required, but it will make the mushroom cap have a better texture when cooked.
3. Spray the pan. Lay the onion and portabella cap in it. Turn the cap after 2 minutes.
4. While that is cooking, slice the ciabatta rolls. Carefully carve out some of the bread from the top and bottom halves.
5. Spread goat cheese on the bottom half.
6. When the onions are soft, lay them on bottom half. Top the onions with the portabella.
7. Spread the sun-dried tomatoes on the portabella.
8. Fill the top half of the roll with the spinach.
9. Lay the completed sandwich in the pan or on the grill and place the weight on it or put the lid down.
10.The panini is done when the crust is golden brown and the sandwich is flat.
Options: Replace the sun-dried tomatoes with fire-roasted peppers. Use feta cheese or a slice of Swiss instead of goat cheese. Use arugula instead of spinach. Add a slice of tomato. Add avocado.
Nutritional data as made according to the recipe):
Sat fat: 1.3g