The other day my mom came over to my house and we spent the whole day reading instruction manuals and putting together the baby gear I received. I’m not sure whether to be thankful for those instructions, or rip them ALL to shreds in frustration! It actually went really well and we had a great time, with only a few minor setbacks- and in the end, we had put together 4 baby items! High-five, mom.
Then we were starved. And I had planned exactly what I wanted to make for this very occasion.
One of my favorite bloggers made this a while back and I have been dreaming about it ever since. I knew my mom would love it too, so this was the day! All you need is some onions, mozzarella cheese, pesto, tomatoes, and portabello mushrooms. And bread. Bread is good for sandwiches.
No, there’s no meat on this sandwich. I realize that means it’s ‘out’ for some of you… but do me a favor and just give it a chance. The thick roasted mushroom really does have a meaty flavor and makes you not even miss the deli meat you’d normally put on it. In fact, you might find yourself wondering why you even use deli meat to begin with.
Pesto Portabello Panini
adapted from Yes, I Want Cake
4 slices whole wheat bread, buttered
2 Portabello mushrooms
1 Tbsp soy sauce
1 Tbsp Balsamic vinegar
1 small onion, sauteed
4 tomato slices
1/2 cup shredded mozzarella
1/4 cup pesto
Put the mushrooms (smooth side down) in a pan. Drizzle the soy sauce and balsamic vinegar on them and bake at 450 degrees for about 10–15 minutes, until the mushroom is soft and filled with liquid. When cooled, slice.
Put the pesto on both sides of the bread, layer the other ingredients, including the mushrooms. Cook in a panini press for a couple of minutes or until cheese is melted and bread is toasted. If you don’t have a panini press, just press the sandwich in a pan on the stove with a saucepan (or something heavy) on top of it.