Bertucci's Bello Panini
Recipe courtesy of the Mushroom Council.
1 large Portabella cap (at least 4 ounces and/or 4-inches in diameter)
Extra virgin olive oil
Balsamic vinegar, to taste
Salt and pepper, to taste
1/2 of an (8-inch) round focaccia bread
2 tablespoons Roasted Tomato Sauce (see recipe below)
2 tablespoons crumbled feta cheese
Roasted red pepper juice, to taste
Mesclun mix, to taste
- Brush Portabella with olive oil and balsamic vinegar; season with salt and pepper to taste. Using metal tongs, place Portabella cap on hot grill. Cook 1 minute Turn and cook an additional minute, until cooked through.
- Slice focaccia bread open. On bottom half, spread Roasted Tomato Sauce and sprinkle with feta cheese. Moisten top half with pepper juice. Slice grilled Portabella cap on bias. Place slices on bottom half of bread, cap side up. Add mesclun. Close with top half and cut Panini in half.
Makes 1 serving.
Roasted Tomato Sauce: In baking dish, mix 1 (28-ounce) can plum tomatoes, drained and chopped, 1 tablespoon balsamic vinegar and 4 tablespoons extra-virgin olive oil. Place on pizza stone (or a baking sheet, if you don't have a pizza stone). Roast in preheated 375°F (190°C) oven for about 2 hours or until the tomatoes thicken and turn golden. Stir half way through to ensure even roasting. Once sauce is cooked, mix thoroughly to emulsify. Cover and refrigerate remaining sauce. (Sauce is intense and does not need salt.)
Recipe and photograph courtesy of the Mushroom Council.