Alpine Mushroom & Swiss Panini
with Garlic Potato Wedges
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!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
12 ounce
Yukon Gold Potatoes
8 ounce
Button Mushrooms
1 unit
Yellow Onion
2 tablespoon
Mayonnaise
(Contains Eggs, Soy)
1 teaspoon
Garlic Powder
1 unit
Mushroom Stock Concentrate
4 slice
Sourdough Bread
(Contains Soy, Wheat)
1 unit
Dijon Mustard
4 slice
Swiss Cheese
(Contains Milk)
¼ cup
Monterey Jack Cheese
(Contains Milk)
Not included in your delivery
Salt
Pepper
4 teaspoon
Vegetable Oil
2 tablespoon
Butter
(Contains Milk)
Nutrition Values
Utensils
Instructions
• 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.
