Nutty arugula cuts the richness of the sautéed mushrooms and creamy Robiola cheese in this irresistible panino. Robiola is a soft young cheese that is made from cow’s milk or a combination of cow’s, sheep’s, and goat’s milk. It has an edible rind and a delicious mushroomy flavor. If you can’t find it, you can substitute Taleggio or fresh goat cheese.
Serves 2
INGREDIENTS:
- ¼ cup extra-virgin olive oil
- 8 ounces white mushrooms, cleaned, trimmed, and sliced
- 1 large garlic clove, halved
- Salt
- 4 slices peasant bread or ciabatta
- 3 ounces Robiola, Taleggio, or soft fresh goat cheese, softened
- 2 cups coarsely chopped arugula
INSTRUCTIONS:
- In a large skillet, heat 2 tablespoons of the olive oil over medium heat.
- Add the sliced mushrooms and garlic to the skillet, sprinkle with salt, and cook, stirring frequently, until the mushrooms release their liquid, and the liquid evaporates. Continue cooking until the mushrooms are tender and browned, which should take about 10 minutes. Remove from heat and discard the garlic.
- Brush one side of each bread slice with the remaining 2 tablespoons of olive oil.
- Spread the softened cheese on the opposite sides of the bread slices.
- Pile the cooked mushrooms and chopped arugula on top of the cheese.
- Close the sandwiches with the oiled sides facing out, and press down firmly.
- Heat a stovetop grill or a heavy skillet over medium heat.
- Add the sandwiches to the grill or skillet and weigh them down with a large pot or its lid.
- Cook the sandwiches until the bottom side is browned, which should take about 4 minutes.
- Flip the sandwiches over and cook on the other side for an additional 3 minutes, or until the cheese is melted, and both sides are toasted.
- Cut the panini in half and serve hot.
