Alpine Mushroom, Bacon & Swiss Panini
with Potato Wedges & Garlic Aioli
- Eggs
- Soy
- Wheat
- Milk
Once deemed “lunch food only,” sandwiches (better yet, panini) like this one could not be more dinner-worthy—it features sautéed mushrooms and onion, tangy Dijon mustard, and not one, but TWO types of cheese (Swiss and Monterey Jack) between slices of sourdough and pan-pressed to crispy, golden perfection. On the side, there are potato wedges and garlicky aioli for dipping. Step aside, lunch police!
Ingredients
12 ounce
Potatoes
8 ounce
Button Mushrooms
1 unit
Onion
2 tablespoon
Mayonnaise
(Contains: Eggs)
1 teaspoon
Garlic Powder
1 unit
Mushroom Stock Concentrate
4 slice
Sourdough Bread
(Contains: Soy, Wheat)
2 teaspoon
Dijon Mustard
4 slice
Swiss Cheese
(Contains: Milk)
¼ cup
Monterey Jack Cheese
(Contains: Milk)
4 ounce
Bacon
½ ounce
Creamy Horseradish Sauce
(Contains: Eggs)
Not included in your delivery
Salt
Pepper
Cooking Oil
Butter
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Cut potatoes into 1⁄2-inch-thick wedges. Trim and thinly slice mushrooms (skip if your mushrooms are pre-sliced!). Halve, peel, and thinly slice onion. • In a small bowl, combine mayonnaise with horseradish sauce; season with salt and pepper.
• Toss potatoes on a baking sheet with 3⁄4 tsp garlic powder (11⁄2 tsp for 4 servings), a drizzle of oil, salt, and pepper (reserve remaining garlic powder for another use). • Roast on top rack until browned and tender, 20-25 minutes.
Heat a large dry pan over medium- high heat. Add bacon*; cook, turning occasionally and adjusting heat if browning too quickly, until crispy, 6-10 minutes. Transfer bacon to a paper-towel-lined plate. Wipe out pan. Once bacon is cool enough to handle, roughly chop.
• 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.
Use pan used for bacon here.
• 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.
Top with bacon along with Swiss, mushrooms and onion, and Monterey Jack.
• 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 has 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 has 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 a real panini experience! • Halve panini on a diagonal and divide between plates. Serve with potato wedges and horseradish aioli on the side for dipping.
Bacon is fully cooked when internal temperature reaches 145°.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the delicious combination of mushrooms, cheese, and bacon, with some calling it a dream sandwich 🥪.
- Ease of prep: While most found it easy to make, some noted it took longer than expected or was messy to assemble.
- Suggestions: Consider adding the garlic aioli directly to the bread instead of dipping, and try caramelizing onions with a touch of sugar.
- Leftovers: Several mentioned it made good leftovers and was filling enough for multiple meals.
- Customization: Some enjoyed adding roast beef, sautéed apple slices, or extra cheese for more variety and flavor.
Reviews from our home cooks
Description said "garlic aioli" but it was actually a horseradish aioli which was okay, but I was just expecting a garlic aioli. Recipe card and online instructions did not include the bacon, so I forgot about it on the first sandwich. Also, I think it should come with a Dijon mustard packet for each sandwich instead of splitting one in between two. I did really enjoy the sandwich though and it was very tasty and filling!
Loved the combination of different cheeses with the mushrooms. We added bacon for a great taste. We also used the aioli on the bread instead of dipping it, which to us made it so much better!
I love these! The sandwiches are huge & delicious!! Bought this more than 1x. A must try if u like mushrooms & they are even better with the bacon on them!!
I mixed my mustard with the garlic aioli and put it on my sandwich, but this was a 10/10 for me. Delicious.
These were amazingly delicious. We forgot to put the mayo on and even just with the mustard, they were among my favorite recipes of all time on here
The mushrooms were beautiful! I loved the garlic aioli sauce. This Panini was great!
The panini was really good, wasn't too saucy which was great. The homemade French fries was delicious!! More mushroom than needed for the sandwiches but overall good!!
Delicious and would be easy to prep mushrooms and bacon ahead of time
It was super yummy! It was a bit greasy.... But maybe that is part of why it was so good! : )
The garlic aoli is too thick for dipping. Just add it to the bottom slice of bread and it's perfect right on the sandwich.
