Alpine Mushroom & Swiss Panini
with Garlic Potato Wedges
- Soy
- Wheat
- Eggs
- Milk
Somewhere along the line, sandwiches were deemed “lunch food only.” We’re here to call that bad advertising. Sandwiches (better yet, panini) could not be more dinner-worthy. Our chefs have officially reclaimed the handheld meal and now present it to you in its most hearty, delicious, and satisfying form. They layer sautéed mushrooms and onion, tangy Dijon mustard, and not one, but TWO types of cheese (Swiss and Monterey Jack) between slices of sourdough bread and pan-press to crispy, golden perfection. On the side, there’s potato wedges and a garlicky aioli for dipping. Step aside, lunch police!
Ingredients
12 ounce
Potatoes
1 unit
Onion
8 ounce
Button Mushrooms
4 slice
Sourdough Bread
(Contains: Soy, Wheat)
1 unit
Mushroom Stock Concentrate
2 tablespoon
Mayonnaise
(Contains: Eggs)
¼ cup
Monterey Jack Cheese
(Contains: Milk)
2 teaspoon
Dijon Mustard
4 slice
Swiss Cheese
(Contains: Milk)
1 teaspoon
Garlic Powder
Not included in your delivery
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
4 teaspoon (tsp)
Cooking Oil
2 tablespoon (tbsp)
Butter
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry all produce. • Cut potatoes into ½-inch-thick wedges. Trim and thinly slice mushrooms. Halve, peel, and thinly slice onion. • In a small bowl, combine mayonnaise with ¼ tsp garlic powder (½ tsp for 4 servings); season with salt and pepper. (You’ll use the rest of the garlic powder in the next step.)
• Toss potatoes on a baking sheet with remaining garlic powder, a drizzle of oil, salt, and pepper. • Roast on top rack until browned and tender, 20-25 minutes.
• Meanwhile, heat a large drizzle of oil in a large pan over medium-high heat. Add mushrooms and season with salt and pepper. Cook, stirring, until lightly browned, 4-5 minutes. TIP: Lower heat and add a splash of water if mushrooms begin to brown too quickly. • Add onion and another drizzle of oil; season with salt and pepper. Cook, stirring, until veggies are browned and tender, 5-7 minutes. • Stir in stock concentrate and 2 TBSP water; cook until water has evaporated and mixture is jammy. • Turn off heat; remove from pan and set aside. Wash out pan.
• Spread half the sourdough slices with mustard, then top with even layers of Swiss (tearing to fit if necessary), mushrooms and onion, and Monterey Jack. • Top with remaining sourdough slices to create sandwiches.
• Melt 1 TBSP butter in pan used for mushrooms and onion over medium heat. (For 4 servings, work in batches or use a second pan, using 1 TBSP butter for each batch.) Add sandwiches and push around in pan until melted butter is absorbed. Cook until bread is golden brown and cheese is slightly melted, 4-6 minutes.
• Add another 1 TBSP butter to pan, then flip sandwiches and push around again until melted butter is absorbed. Cook until bread is golden brown and cheese melts, 4-6 minutes. TIP: If you have a heavy-bottomed pan, place on top of the sandwiches as they cook for the real panini experience! • Halve panini on a diagonal and divide between plates. Serve with potato wedges and garlic aioli on the side for dipping.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many loved the savory combination of mushrooms, onions, and cheese; some found it needed more seasoning or sauce.
- Ease of prep: Several noted it was quick and easy to make, though some found flipping the sandwich tricky.
- Suggestions: Consider adding chicken, steak, or bacon for extra protein; try different cheeses like provolone or pepper jack.
- Leftovers: Some enjoyed it even more the next day, while others found it too rich to finish in one sitting.
- Bread: A few mentioned the bread crumbled or fell apart easily; consider toasting it separately first.
- Sides: Many suggested pairing with a salad or vegetable instead of potato wedges for a lighter meal.
Reviews from our home cooks
The panini was divine, fantastic. Also, the potato wedges and garlic aioli. I didn't add any water because the mushrooms had already leaked a lot of water (I had to rinse away the copious dirt off them).
Absolutely delicious! The Swiss & mushroom panini melted in my mouth so good, and the garlic aioli was just so good with the potato slices!
This was my favorite Hello Fresh meal I've made so far! The panini's were perfect- there's nothing I would have changed about them. I also thought that the garlic aioli was a good complement for the potato wedges.
The mushroom panini was good & very easy to make. The bread could have been a little bigger to hold all the mushrooms though. The potatoes did not ship well. A couple were soggy & had black spots that needed cut out. They cooked very good in the air fryer though. Would love air fryer instructions for some of these sides!
Excellent meal! This panini is filling, flavorful, and cheesey. One of my fave parts was the garlic aoili for the potato wedges.
The mushroom and swiss panni was absolutely delicious and so quick and easy to make and the ingredients were so fresh. I would definitely make this one again.
Combo of mushrooms and onions etc....great flavors! I rarely eat potato wedges but the garlic aïoli enticed me to.
Wow, this panini, mushroom and swiss combo was fantastic. It looked exactly like the photo, and cooking this made me super happy!! Thank you, Hello Fresh!!
Liked this one because it was surprisingly filling. I finished one panini and wasn't even able to finish half of the potato wedges. It tasted great as well.
The panini was just ok. We did not like the Aioli with the potato wedges (which were good)-just prefer plain ketchup.
