Grilled Portobello Panini with Fontina and Roasted Peppers
A hearty, pressed sandwich with smoky mushrooms and melted cheese
Why This Recipe Works
Using a heavy Dutch oven as a weight creates a dense, meaty texture in the portobellos and ensures a perfectly crisp crust on the bread. This technique provides professional panini results without needing a dedicated press.
Instructions
Adjust the oven rack to the middle position and heat to 200°F. Set a wire rack inside a rimmed baking sheet. Stir the mayonnaise, garlic, and rosemary together in a small bowl. In a separate bowl, toss the mushrooms with the majority of the olive oil (reserve some for the bread), salt, and pepper.
Heat a nonstick grill pan over medium heat. Place the mushrooms in the pan gill-side up and weight them down with a heavy Dutch oven. Cook until well-browned on both sides, about 5 minutes per side. Transfer to a plate and wipe the pan clean.
Brush the remaining oil over one side of each bread slice, then flip them and spread the mayonnaise mixture on the other side. Layer the sandwiches starting with half of the fontina, followed by the grilled mushrooms and roasted peppers, then the remaining cheese. Press gently on the sandwiches to set the layers.
Return the grill pan to medium heat. Place two sandwiches in the pan and weight them down with the Dutch oven. Cook until the bread is golden and the cheese has melted, about 4 minutes per side.
Transfer the sandwiches to the wire rack in the oven to keep them warm while you cook the remaining two. Serve hot while the cheese is still pulling and the bread is crisp.
🍽️ Complete the Meal
Frequently Asked Questions
Can I freeze this recipe?
Refrigerate leftovers for up to 3 days.
Can I make this ahead of time?
The roasted red peppers can be made up to 3 days in advance and stored in the refrigerator.
