Portobello & Fleur-De-Lis Cheese Panini

Recipe by chef Jon Folse

Makes: 4 sandwiches

Ingredients

• 4 medium (4-inch diameter) portobello mushroom caps, cleaned and stemmed
• 1/2 teaspoon garlic salt
• 1/4 teaspoon freshly ground black pepper
• 4 tablespoons pesto
• 8 large slices sourdough or olive bread
• 2 rounds (8 ounces) Bittersweet Plantation Dairy Fleur-de
• Lis cheese or American-made cow's milk Brie
• 4 large radicchio leaves
• 4 plum tomatoes, sliced

Directions

Brush butter over both sides of mushrooms and season with garlic salt and pepper. Place in a panini maker. Cook 3 to 4 minutes. Spread pesto on four slices of bread. Top with half of cheese, radicchio, mushroom caps, tomatoes, remaining cheese and remaining bread. Brush outsides of bread slices with butter. Cook sandwiches in preheated panini maker until golden brown and cheese is melted, about 3 minutes.

Note: Sandwiches may also be cooked in a preheated ridged grill pan or skillet over medium heat. Place a heavy skillet on top of sandwiches to flatten; cook 3 minutes. Turn, replace skillet and continue to cook 3 to 4 minutes or until golden brown and cheese is melted.