Prepare to embark on a culinary adventure that will revolutionize your sandwich experience! This Balsamic Portobello Swiss Chard Panini is not just a meal - it's a flavor explosion that combines the earthy richness of portobello mushrooms, the vibrant nutrition of Swiss chard, and the tangy sophistication of balsamic vinegar. Whether you're a foodie looking for a gourmet lunch or someone wanting to impress dinner guests, this recipe promises to elevate your cooking skills and tantalize your taste buds like never before.
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: Italian
Serves: 2 servings
Ingredients
- 2 large portobello mushrooms
- 2 cups Swiss chard, chopped
- 2 tbsp balsamic vinegar
- 4 slices of bread
- 2 slices of mozzarella cheese
- Olive oil for grilling
- Salt and pepper to taste
Instructions
- Begin by preparing the ingredients. Clean the portobello mushrooms with a damp cloth to remove any dirt. Remove the stems and gills, then slice the mushrooms into thick slices.
- In a large skillet over medium heat, add a drizzle of olive oil. Once the oil is hot, add the sliced portobello mushrooms to the skillet. Season with salt and pepper to taste. Sauté for about 5-7 minutes, or until the mushrooms are tender and have released their juices.
- While the mushrooms are cooking, wash and chop the Swiss chard into bite-sized pieces. After the mushrooms are cooked, remove them from the skillet and set aside.
- In the same skillet, add a little more olive oil if necessary, and add the chopped Swiss chard. Sauté for about 3-4 minutes until the Swiss chard is wilted. Drizzle with balsamic vinegar and stir to combine. Cook for an additional minute, then remove from heat.
- Preheat a panini press or a grill pan over medium heat. If using a grill pan, you may need to use a weight to press the sandwiches down while cooking.
- As the grill heats up, assemble the panini. Take two slices of bread and layer one slice of mozzarella cheese on each. Add a generous portion of the sautéed Swiss chard on top of the cheese, followed by the sautéed portobello mushrooms. Top with the second slice of mozzarella cheese, and then place the final slices of bread on top to close the sandwich.
- Brush the outside of each sandwich with olive oil to help achieve a golden brown crust while grilling.
- Carefully place the assembled panini in the preheated panini press or grill pan. If using a grill pan, press down gently with a weight or another pan. Grill for about 3-5 minutes, or until the bread is toasted and the cheese is melted.
- Once the panini are done, remove them from the heat and let them rest for a minute before slicing. This will help the cheese set slightly, making it easier to cut.
- Slice the panini in half and serve warm. Enjoy your Balsamic Portobello Swiss Chard Panini with a side salad or your favorite dipping sauce!
Tips
- Mushroom Preparation: Always clean portobello mushrooms gently with a damp cloth instead of washing them directly to preserve their delicate texture.
- Cheese Melting Hack: For ultimate cheese melt, let your cheese come to room temperature before grilling to ensure it melts evenly and smoothly.
- Olive Oil Trick: Brush the outside of your bread with olive oil sparingly - just enough to create a golden, crispy exterior without making the bread greasy.
- Pressing Technique: If you don't have a panini press, use a heavy cast-iron skillet or a brick wrapped in foil to press down your sandwich for that perfect, crispy compression.
- Timing is Key: Watch your panini carefully while grilling. The sweet spot is a golden-brown exterior with perfectly melted cheese inside, which typically takes 3-5 minutes.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 35g
Protein: 15g
Fat: 12g
Saturated Fat: 4g
Cholesterol: 15mg
