• Cuisine: Italian
• Course: Main Course
• Features: Fast, Meatless

Ingredients:

• 1 large or 2 medium shallots
• Leaves from 2 to 3 tarragon stems
• 6 to 8 ounces fontina cheese
• 4 tablespoons (1/2 stick) unsalted butter
• 8 ounces sliced mixed mushrooms, such as chanterelles and buttons
• 2 tablespoons cognac (may substitute apple cider)
• Kosher salt
• Freshly ground black pepper
• 8 slices crusty country-style bread (may substitute firm whole-grain bread)
• 2 ounces (about 2 cups) baby spinach leaves, washed and dried

Directions:

Mince the shallots to yield about 1/4 cup total. Chop the tarragon leaves to yield about 2 tablespoons. Cut the fontina cheese into thin slices.

Heat 2 tablespoons of the butter in a medium saucepan over medium-high heat. Add the mushrooms and shallots; cook for 8 to 10 minutes, stirring occasionally, until the mushrooms have softened and released their juices; those juices will be reabsorbed later as you continue cooking.

Add the cognac, tarragon and salt and pepper to taste; cook for 1 to 2 minutes, stirring to combine. Turn off the heat, leaving the saucepan on the stove top.

Heat a panini press according to the manufacturer's directions. (Alternatively, heat a large cast-iron skillet over high heat and wrap aluminum foil around the bottom of a filled teakettle for pressing the sandwiches; a bacon press also may be used.)

Place the remaining 2 tablespoons of butter in a small microwavable container; microwave on HIGH just until the butter has melted.

Place the bread slices on a work surface covered with a piece of wax paper or parchment paper. Brush the top of each slice with the melted butter, then turn 4 of the slices over. Use half of the cheese to build a layer of cheese on the 4 inverted slices, then divide the mushroom mixture evenly over the 4 cheese-topped slices.

Divide the spinach evenly among the portions, creating a layer on top of the mushroom mixture. Divide the remaining cheese evenly, layering it on top of the spinach leaves. Top each portion with one of the remaining slices of bread, buttered sides facing up, to form sandwiches. Press gently to pack down the sandwiches.

Place 1 or 2 sandwiches at a time on the panini press (depending on the size of the bread and the machine); press and close. Cook for 3 to 5 minutes, until the bread is toasted, the spinach has wilted and the cheese has melted. Cut in half, then transfer to individual plates and serve hot. Repeat with the remaining sandwiches.

Recipe Source:

Adapted from "Panini," by Melanie Barnard (Fireside, 2009).

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