IE 11 is not supported. For an optimal experience visit our site on another browser.

Truffled wild mushroom, fontina and taleggio panini

RATE THIS RECIPE
(0)

Ingredients

  • 2 slice tuscan bread
  • 1/4 pound mixed mushrooms (cremini, shitake and yellow oyster); trimmed and clean
  • 2 ounce fontina cheese
  • 1 ounce taleggio cheese
  • 1 1/2 clove garlic; grated
  • 2 slice prosciutto
  • 1/2 tablespoon thyme
  • 1 tablespoon olive oil, plus 1/2 tablespoon
  • 1/2 tablespoon white truffle oil

Preparation

Baking Directions:

Heat 1 tablespoon olive oil in a sauté pan over medium-high heat.

Add garlic and thyme and sauté for about a minute or so.

Add mushrooms and sauté about 8-10 minutes.

Season to taste with salt and pepper.

In a small bowl mix truffle oil and remaining olive oil.

Brush one side of each slice of bread with oil.

On one slice of bread, layer prosciutto, mushrooms and cheese.

Place sandwich on a pre-heated panini press.

Grill until bread is golden brown and cheese is beginning to melt, approximately 2-3 minutes.

Take sandwich off grill and enjoy.