Roasted Portobello and Tomato Panini with Fontina, Asiago, and Arugula Salad
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Ingredients & Equipment
What we send
- 3portobello mushrooms
- 8 ouncesplum tomatoes
- 1/4 ouncebasil
- 1 tablespoonChampagne vinegar
- 1 packetDijon mustard
- 2ciabatta buns
- 2 ouncesshredded Asiago cheese
- 2 ouncesshredded Fontina cheese
- 3 ouncesbaby arugula
- 1 tablespoonbalsamic glaze
What You’ll Need
- olive oil
- kosher salt
- black pepper
- 2 baking sheets
- 8" small nonstick pan
Preheat oven to 450°F. Using a spoon, carefully scoop out and discard portobello gills and stems, then wipe caps clean with a damp paper towel. Rinse remaining produce. Quarter tomatoes lengthwise, then scoop out and discard seeds. Roughly tear or chop basil leaves, discarding stems. Peel shallot and thinly slice into rings.
On half of a baking sheet, toss portobellos with 1 tablespoon olive oil, ¼ teaspoon salt, and pepper. Arrange scooped-side up and roast until tender, about 12 minutes (move on to Step 3, but don't forget to come back!). Then, flip portobellos. Add tomatoes to other half of sheet and toss with 1 teaspoon olive oil, ⅛ teaspoon salt, and pepper. Roast until tomatoes are blistered and portobellos are slightly crisp, 5-7 minutes more.
Make Shallot Vinaigrette
While mushrooms roast, heat 2 teaspoons olive oil in a small nonstick pan over medium heat. When oil is shimmering, add shallot and cook, stirring, until softened, 3-5 minutes. Transfer to a large bowl. Whisk in Champagne vinegar, Dijon mustard, ⅛ teaspoon salt, and pepper as desired. Whisking continuously, slowly add 2 tablespoons olive oil until fully combined. Set aside.
Slice ciabatta buns open horizontally, and assemble cut-side up on a separate baking sheet. Sprinkle over Asiago and Fontina cheeses. Transfer to oven, together with vegetables, and toast until bread is golden and cheese has melted, 5-7 minutes.
Toss Arugula Salad
While ciabatta toasts, pat arugula dry with paper towel and add to bowl with vinaigrette, along with half of basil. Toss to coat, then set aside until ready to serve.
Assemble and Plate Panini
Remove baking sheets from oven. Drizzle balsamic glaze over half of ciabatta, and sprinkle over remaining basil. Layer with roasted tomatoes, then portobellos, then a small handful of salad. Close with remaining ciabatta, then halve panini. Serve with remaining salad and dig in!