Many, myself included, think of panini as just a grilled sandwich with a golden to dark brown color and those perfect little lines across the bread. But grilling isn't necessarily a panini requirement, and you can serve them minus the marks—but I don't know why you'd want to do a thing like that. My favorite part of a panini is the crispy bread and the cute lines.
I also love being able to choose a variety of fillings that are forced to be pressed together into one compact little sandwich. After watching last week's Top Chef and seeing that both teams made some sort of beef dish with a horseradish sauce, I decided I needed to play off those flavors to create my own (vegan) panini.
The meatiness of portobello mushrooms was naturally my first choice, and to add even more flavor I sautéed the strips in a dash of liquid smoke and olive oil. The creaminess—and kick!—of the horseradish sauce was the perfect complement to all the veggies.
Smoked Portobello and Horseradish Panini
3 Tbsp. olive oil
1/2 medium onion, sliced
2 medium portobello mushroom caps, sliced
Dash liquid smoke
Salt and pepper, to taste
4 slices of bread
Horseradish sauce (recipe below)
1 roasted red pepper, sliced (jarred or prepared at home)
•Heat 1 tablespoon of the olive oil in a skillet over medium heat. Add the onions and cook for about 15 minutes, until lightly caramelized. Remove the onions from the pan and set aside.
•Add another tablespoon of oil to the pan. Add the mushrooms and cook over medium heat for about 3 minutes. Add a dash of liquid smoke and cook for 1 more minute. Season with salt and pepper and remove from the heat.
•Heat a panini press according to the manufacturer's instructions until hot, or heat a panini pan over moderate heat.
•Brush the slices of bread on 1 side with the remaining 1 tablespoon of oil and then lay, oiled side down, on a work surface. Divide the horseradish sauce among the 4 slices and top with the onions, mushrooms, and roasted red peppers. Put 2 of the slices together and then the other 2 together, making 2 sandwiches.
•Put the sandwiches on the press and close. Cook until browned, about 4 to 6 minutes. If using a panini pan, place the weight on top of the sandwiches and cook for 2 to 3 minutes on each side.
Makes 2 sandwiches
Horseradish Sauce
1/4 cup Vegenaise
1 Tbsp. prepared horseradish
1/2 tsp. lemon juice
Salt and pepper, to taste
•In a small bowl, whisk all the ingredients together until blended.
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Comments ( 8 )
Those look yummy. Do you have a suggestion for how to prepare them without a panini pan?
Posted by beastmomma | May 13, 2008 9:31 PM
Posted on May 13, 2008 21:31
I really enjoy your blog and the good recipes you post. Do you have a favorite panini grill you would recommend? I've been looking at them for awhile now, and am having trouble making up my mind. Thanks! Pat
Posted by Pat | May 13, 2008 10:10 PM
Posted on May 13, 2008 22:10
Hi! I actually use a panini pan that comes with a handled weight you place on top of the sandwiches. I think it's easier to use, clean, and store than a panini grill. I believe the brand is Calphalon.
If you don't have a panini pan or just a grill pan, you can use just a normal skillet or saute pan. You won't get the lines, but you'll still achieve the same flavor and a crispy bread. I would just add a little weight to the sandwich while cooking so that it seals together like a panini.
amy
Posted by Amy | May 14, 2008 12:49 PM
Posted on May 14, 2008 12:49
The George Foreman grill does a great job as a 'panini grill' It's perfect, especially since I live in a small apartment. I use it for sandwiches and to grill up veggies and tofu quickly
Posted by melissa | May 15, 2008 4:28 PM
Posted on May 15, 2008 16:28
I agree with Melissa. The George Foreman grill works wonderful. I'm so glad she mentioned grilling tofu with it. I hadn't thought of that but I will definately give it a whirl. Thanks Melissa.
Posted by Nancy | May 21, 2008 11:10 AM
Posted on May 21, 2008 11:10
I've been a little disillusioned with Top Chef since they kicked out the Australian guy because he made a vegetarian plate for kids and the judges felt it didn't have a protein (that they defined as meat).
Posted by Bev | June 4, 2008 12:01 PM
Posted on June 4, 2008 12:01
That is a good looking panani, can't wait to try the recipe when I get home from work.
I wonder how a cast iron skillet would work for a panini?
Posted by Mr Skillet | July 8, 2008 2:43 PM
Posted on July 8, 2008 14:43
That sounds really delicious! I love the idea of using a horseradish condiment - I definitely want to try that.
Posted by PaniniKathy | July 11, 2008 10:13 PM
Posted on July 11, 2008 22:13