I just love a good weeknight panini. Perfect for busy evenings, this recipe is done in under 20 minutes and combines classic flavors with a little twist! We love our panini press to get that perfect crispy exterior, but cooking in a skillet will yield equally delicious results. This is vegetarian, but can be vegan adaptable by omitting the cheese and gluten-free adaptable by subbing gluten-free bread and tamari. I also make a kid version with cheese only for the ultimate grilled cheese!
Serves 2 | Vegetarian, vegan adaptable, gluten-free adaptable, kid-friendly | 20 minutes or less
- 2 large portobello mushrooms, gills removed and sliced
- 2 tbsp olive oil
- 1 tbsp balsamic vinegar
- 1 tbsp soy sauce (sub tamari if gluten free)
- 1 tbsp fresh lemon juice
- 1/2 tbsp honey (sub maple syrup if vegan)
- 1/2 tbsp minced garlic
- Black pepper
- 1 tomato on the vine, sliced thin
- 1/2 mozzarella ball sliced into 8 thin slices
- 8 basil leaves
- 4 slices multigrain panini bread
In a medium-sized bowl, mix the olive oil, balsamic, soy sauce, lemon juice, honey, minced garlic and a few cracks of black pepper and whisk to combine. Add the portobello mushrooms and let marinate for 10 minutes while you slice the tomato and mozzarella and prep the basil.
Heat a stovetop skillet to medium and pour in the portobello mushrooms and marinade. Cook for 5 minutes until softened and marinade is reduced. Place a piece of panini bread on your panini press or skillet. Using tongs, layer on the mushrooms, 2 slices of mozzarella, half the tomato slices, another 2 slices of mozzarella, half the basil and top with another slice of bread. Cook until cheese is melted and serve immediately.