Autumn is in full swing as most of us in the Northeast woke up to cold temperatures this morning and arrived home well after early sunsets. It’s been the coldest morning of the season so far — I had to whip out the corduroys and velour sweatshirt today.
Tonight’s fall dinner is quick and simple. I used to make this all the time as a law student. You’ll need about 20 minutes, including clean up time. If you don’t have a panini or hot sandwich press (they run as cheap as $20-$30), you can improvise by using two pans (more info below). This recipe makes 2 sandwiches (1-2 servings, depending on your appetite). Adjust recipe accordingly, if serving guests.
What you need
1 and 1/2 cups of Sliced Button or Portabella Mushrooms (either is fine, button mushrooms are cheaper)
2 and 1/2 tablespoons of Balsamic Vinegar
3 teaspoons of Italian Seasoning (basil, margoram, sage, thyme, etc.)
1 pinch of Salt
1 pinch of Garlic Powder or 1 clove of Minced Garlic
1/3 Red Onion, enough to garnish your sandwich
2 slices of Cheddar Cheese
4 slices of Whole Wheat Bread (regular loaf will do just fine)
1 tablespoon of Olive Oil (vegetable oil will also do just fine)
Preparation
1. Using a small frying pan, add olive oil, mushrooms, balsamic vinegar, italian seasoning, salt, garlic and saute over low heat for 7 minutes. At about the 5 minute mark, mix in the red onions. Don’t overcook. Turn stove off. Turn on your sandwich press so it gets nice and hot.
2. Place a slice of cheddar cheese on a slice of bread. Add half of the sauteed mushrooms and red onions to the bread, and cover with the second slice. Repeat for the second sandwich.
3. Place both sandwiches on the panini press, if it is large enough to hold two sandwiches. If not, place one at a time. Leave on panini press for about 5-7 minutes, depending on how toasty you like your sandwich and depending on the heating power of your sandwich press.
4. If you don’t own a sandwich press: After you’ve done step 2 and have your sandwiches ready, place them in a non-stick frying pan or on a griddle (do not use olive oil or butter) over low heat. Place a second pan, pot, or griddle large enough to cover the sandwiches on top of the sandwiches and press down to flatten out the sandwiches. Cook for about 3 minutes on each side or until nice and toasty. You won’t get the nice grill marks you would get from a sandwich press, but it’ll taste just as good.
And that’s all. Of course, you can add a small salad to complement. Let it cool off a minute or two before sinking your teeth into them. Filled with flavor and texture, these are hearty, healthy (that is, if you didn’t cheat by adding more cheese), rustic, satisfying, and positively perfect for a cold autumn work night. Don’t forget to wash it down with some ginger green tea or mulled wine!
Enjoy!
Tonight’s Fall Dinner is a weekly series and will appear every Friday for the rest of the season.
Tags: panini
