Alpine Mushroom & Swiss Panini

Name: Alpine Mushroom & Swiss Panini with Asparagus & Garlic Aioli
Yield: 2 servings
Ingredients: 12 oz Potato; 8 oz Mushroom; 1 Onion; 2 tbsp Mayonnaise; 1 tsp Garlic Powder; 1 Mushroom; 4 slice Bread; 2 tsp Dijon Mustard; 4 slice Swiss Cheese; 1/4 cup Monterey Jack Cheese; Salt; Black Pepper; 4 tsp Cooking Oil; 2 tbsp Butter; 6 oz Asparagus

with Asparagus & Garlic Aioli

By Recipe0 System

Once deemed “lunch food only,” sandwiches (better yet, panini) like this one could not be more dinner-worthy—it features sautéed mushrooms and onion, tangy Dijon mustard, and not one, but TWO types of cheese (Swiss and Monterey Jack) between slices of sourdough and pan-pressed to crispy, golden perfection. On the side, there are potato wedges and garlicky aioli for dipping. Step aside, lunch police!

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

12 oz Potato
8 oz Mushroom
1 Onion
2 tbsp Mayonnaise
1 tsp Garlic Powder
1 Mushroom
4 slice Bread
2 tsp Dijon Mustard
4 slice Swiss Cheese
1/4 cup Monterey Jack Cheese
Salt
Black Pepper
4 tsp Cooking Oil
2 tbsp Butter
6 oz Asparagus

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Original Source

www.hellofresh.com

Instructions

6 steps

1

Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce.

Cut potatoes into ½-inch-thick wedges. Trim and thinly slice mushrooms (skip if your mushrooms are pre-sliced!). Halve, peel, and thinly slice onion.

In a small bowl, combine mayonnaise with ¼ tsp garlic powder (½ tsp for 4 servings); season with salt and pepper. (You’ll use the rest of the garlic powder in the next step.)

Trim and discard woody bottom ends from asparagus. (Save potatoes for another use.)
2

Toss potatoes on a baking sheet with remaining garlic powder, a drizzle of oil, salt, and pepper.

Roast on top rack until browned and tender, 20-25 minutes.

Swap in asparagus for potatoes; roast until lightly browned and tender, 10-12 minutes.
3

Meanwhile, heat a large drizzle of oil in a large pan over medium-high heat. Add mushrooms and season with salt and pepper. Cook, stirring, until lightly browned, 4-5 minutes. TIP: Lower heat and add a splash of water if mushrooms begin to brown too quickly.

Add onion and another drizzle of oil; season with salt and pepper. Cook, stirring, until veggies are browned and tender, 5-7 minutes.

Stir in stock concentrate and 2 TBSP water; cook until water has evaporated and mixture is jammy.

Turn off heat; remove from pan and set aside. Wash out pan.
4

Spread half the sourdough slices with mustard, then top with even layers of Swiss (tearing to fit if necessary), mushrooms and onion, and Monterey Jack.

Top with remaining sourdough slices to create sandwiches.
5

Melt 1 TBSP butter in pan used for mushrooms and onion over medium heat. (For 4 servings, work in batches or use a second pan, using 1 TBSP butter for each batch.) Add sandwiches and push around in pan until melted butter has absorbed. Cook until bread is golden brown and cheese is slightly melted, 4-6 minutes.
6

Add another 1 TBSP butter to pan, then flip sandwiches and push around again until melted butter has absorbed. Cook until bread is golden brown and cheese melts, 4-6 minutes. TIP: If you have a heavy-bottomed pan, place on top of the sandwiches as they cook for a real panini experience!

Halve panini on a diagonal and divide between plates. Serve with potato wedges and garlic aioli on the side for dipping.