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Recipes
| Chef |
Clint Eastin |
| Restaurant/Operation |
Catalyst Cafe, University of Missouri-Columbia |
| Menupart |
Sandwiches |
| Daypart |
Lunch, Dinner, Snacks |
| Region |
American |
| Yield: 8 sandwiches |
| Portobello mushrooms |
1 lb. |
| Ground black pepper |
1/2 tsp. |
| Olive oil |
1 Tbsp. plus 3/4 tsp. |
| Roasted red peppers, sliced |
1 lb. |
| Sliced sourdough bread slices |
16 |
| Creamy Havarti cheese, sliced |
8 oz. |
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1. Rinse mushrooms and pat dry. Cut into 1/2-in. slices. Season with salt and pepper.
2. Heat oil in sauté pan until hot. Add mushrooms; sauté until tender. Remove and drain on paper towels.
3. For each sandwich, place 2 oz. each sautéed mushrooms and roasted peppers on bread slice. Top with slice of cheese and bread slice. Cook on 325F panini grill for 2 to 3 minutes or until internal temperature reaches 160F. Slice each diagonally. Serve immediately. |
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