Melt in your mouth delicious! My hubby and I devoured these after a busy morning at soccer with the kids. I didn’t have any meat in the house, but the hubby said sliced steak would be the perfect addition to this, so give it a try meaty or meatless!
- 1 large cooking onion or sweet onion, thinly sliced
- 227g (8 oz) package of sliced cremini mushrooms
- 2 tablespoons of extra virgin olive oil, plus more to oil the panini press/grill pan/frying pan
- 2 tablespoons of balsamic vinegar
- Kosher (coarse) salt and pepper to season
- Sliced provolone cheese – 8 slices
- 8 slices of sourdough bread
- Heat a large skillet to medium with 2 tablespoons of extra virgin olive oil
- Add onions, season with a sprinkle of salt and a few grinds of pepper, and cook for 3-5 minutes until slightly transluscent
- Add mushrooms to onions and stir to combine
- Add the balsamic to the mushrooms and onions and stir to combine.
- Turn heat down to medium low, season again with a sprinkle of salt and pepper and place a lid on the skillet and let the onions, mushrooms and balsamic cook slowly and reduce. Stir occasionally over 10-20 minutes, keeping an eye on the process and how the onions and mushrooms are doing. Once the onions and mushrooms have softened and absorbed the liquid, taste for a quick check, and then once you have determined they are done remove from the heat.
- Pre-heat your panini maker if you have one, or a grill pan, or a frying pan (make it grill-cheese style).
- Place the bottom slices of bread down and place one slice of provolone on the bottom. Add a heaping portion of mushrooms on top of the cheese, and then top with another slice of provolone. Place a slice of bread on top.
- Brush your panini maker (or grill pan or frying pan) with extra virgin olive oil. Place sandwiches in the panini press (or on a grill pan or frying pan) and grill until cheese has melted and the sandwich is nicely grilled (a few minutes). Remove and let cool a minute or two before slicing as the cheese will ooze!