Sauteed Mushroom Prosciutto And Taleggio Panini Food

PANINI WITH TALEGGIO & PROSCIUTTO | ASDA GOOD LIVING

Steps:

• Pre-heat the grill. Slice the mushrooms thickly and fry in the butter for 4 minutes or until soft and starting to shrink. Season well.
• Split the panini in half and toast the cut sides. Place the mushrooms and cheese on the panini bottoms and grill until the cheese starts to melt. Top each half with the prosciutto and spread with pesto.
• Replace the panini tops and grill gently under a low heat, on both sides, until toasted.

TALEGGIO PANINI

Steps:

• Spread pasta sauce between 2 slices of crusty bread and top with taleggio cheese; cook in a buttered skillet or panini press.
• See all 50 recipes using pasta sauce.

SAUTEED MUSHROOM, PROSCIUTTO, AND TALEGGIO PANINI

Steps:

• Heat the oil in a large saute pan over medium heat. Add shallot, and cook until soft and translucent, about 2 minutes. Raise heat to medium-high; add mushrooms. Cook, stirring occasionally, until they are soft, golden brown, and most of the juices have evaporated, about 8 minutes. Add thyme or oregano, and season with salt and pepper. Remove from heat.
• Preheat oven to 200 degrees. Heat a griddle or large cast-iron skillet over medium-low heat. Slice bread in half horizontally. Layer each of the bottom halves with mushroom mixture, prosciutto, and cheese. Cover with remaining top bread halves.
• Brush outer sides of bread with oil, spreading it to the edges. Place two sandwiches in skillet or on griddle, and weight with a sandwich press or the bottom of another skillet. Cook until golden brown on first side, 3 to 4 minutes; turn, and continue cooking until other side is golden and the cheese has completely melted, 3 to 4 minutes more. Transfer to a baking sheet, and keep warm in the oven while making remaining sandwiches. Serve immediately.

PROSCIUTTO, TALEGGIO AND RADICCHIO PANINI

Steps:

• Heat a panini pan and press over medium heat. To assemble: Spread one slice of the bread with half the fig preserves and top with half of the slices of cheese and 2 to 3 slices of prosciutto. Spread half the radicchio over the prosciutto and top with the bread. Press down and brush the outside of the bread with the oil. Slice in half. Press in the panini pan until the bread is brown and the cheese is melted. Repeat with the other roll.

SAUTEED MUSHROOMS WITH PROSCIUTTO

Steps:

• Heat oil in medium nonstick skillet. Add mushrooms, salt and garlic; saute 4 minutes or until moisture evaporates. Remove from heat and stir in prosciutto and parsley.

DUCK-HAM-TALEGGIO-AND-MUSHROOM PANINI

Steps:

• Slice caps off stalks of mushrooms. Discard the stalks. Sauté the caps in oil and season with salt and pepper. Remove and drain on paper towels. Let cool. Adjust seasonings and dress to taste with oil and vinegar.
• Slice rolls. If the bread is too doughy, scoop out center.
• Lay about 8 slices of duck on bread. Cover with 2 tablespoons of mushrooms. Add 2 slices of cheese. Top with bread. Repeat for 4 sandwiches.
• If you own a panini press, use it. If not, use two sauté pans. Heat both pans and place sandwich in one and gently place other pan on top of the sandwich. Grill for 3 minutes and remove. Season to taste with olive oil, salt and pepper. Serve.

PORTOBELLO MUSHROOMS WITH TALEGGIO AND PESTO PANINI

Steps:

• Preheat a Panini grill.
• Trim the top and bottom off the ciabatta rolls so that they are about 1 inch thick.
• Slice open lengthwise.
• Spread the pesto on the inside of each roll.
• Brush the mushrooms with oil and drizzle with balsamic vinegar; season with salt and pepper and grill for 1-2 minutes in the preheated Panini press.
• Place the mushrooms on roll bottoms and top with the cheese; cover with roll tops.
• Brush both sides of the Panini with a little oil and grill in the preheated Panini grill for 2-3 minutes or according to the manufacturer's instructions.
• The bread should be golden brown and the filling warmed through.
• Serve with a dollop of grainy mustard on the side for dipping.