Panini Sandwich w/ Portabello Mushrooms (contains dairy, gluten-free option)

Roasted portabello sandwiches, cherry tomatoes, and red onions…my favorite panini sandwich combination full of roasted veggies! This recipe is very easy because the oven does most of the prep work. I typically serve it with a side of Potato Leek Soup.

Gluten-free note: I made this sandwich for my brother who has Celiac and used gluten-free bread instead of the sourdough. I made open faced sandwiches for him because he said they tasted better. Just grill one slice of bread on both sides with some butter, top it with the roasted veggies and cheese. Put it in the toaster oven on low broil or bake until the cheese melts!

Gluten-free note: I made this sandwich for my brother who has Celiac and used gluten-free bread instead of the sourdough. I made open faced sandwiches for him because he said they tasted better. Just grill one slice of bread on both sides with some butter, top it with the roasted veggies and cheese. Put it in the toaster oven on low broil or bake until the cheese melts!

PANINI SANDWICH w/PORTABELLO MUSHROOMS:(contains dairy, gluten-free option)

Ingredients:

(~5 sandwiches)

10 slices sourdough bread (for gluten-free: use gluten-free bread)
3 T olive oil
1 large red onion, thinly sliced
1 pint grape tomatoes
2-3 T balsamic vinegar
3 large portabello mushrooms
1/4 cup white wine
1 1/4 cup provolone cheese
1 1/4 cup monterey jack cheese
salt/pepper
1 stick butter (optional)
5 thyme springs (optional)

1. Heat oven to 350 degrees.
2. De-stem, wash and dry the portabello mushrooms. Thinly slice the mushrooms lengthwise. Then slice the mushrooms in quarters in the opposite direction.
3. In a skillet, cook the onions with 2 T olive oil until the begin to soften. Season w/salt and pepper and transfer to a roasting dish.
4. In the same skillet, combine the tomatoes & balsamic vinegar. Cook until they soften. Transfer to the roasting dish with the onions.
5. In a bowl, toss the mushrooms w/ 1 T olive oil. Transfer to the roasting dish as well.
6. Add salt, pepper, and white wine into the roasting dish and mix with all the other ingredients.
7. Bake 20-30 min. Remove from the oven, and cool.
8. (optional) In a saucepan, combine and cook the butter and thyme. Remove and discard the thyme.
9. Brush 1 side of the bread with the thyme butter (or regular butter). Top the other side with 1/4 cup provolone cheese, 1/4 cup monterey cheese, and mushroom mixture.
10. Top with the other bread and brush the top with the thyme butter (or regular butter).
11. Grill on a frying pan on both sides or in a panini press. Enjoy hot!