Mushroom, Swiss & Bacon Panini
with Potato Wedges & Garlic Aioli
Somewhere along the line, sandwiches were deemed “lunch food only.” We’re here to call that bad advertising. 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 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!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
12 ounce
Potatoes
8 ounce
Button Mushrooms
1 unit
Yellow 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
Not included in your delivery
Salt
Pepper
4 teaspoon
Cooking Oil
2 tablespoon
Butter
(Contains: Milk)
Nutrition Values
Utensils
Instructions
• 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 1⁄4 tsp garlic powder (1⁄2 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.
Heat a dry, large pan over medium-high heat. Add bacon; cook, turning occasionally and adjusting heat if browning too quickly, until crispy, 6-10 minutes. Turn off heat; transfer to a paper-towel-lined plate. Carefully discard most of the bacon fat; reserve a thin layer in pan for next step.
• 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 (skip the oil for the mushrooms).
• 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 Swiss with bacon.
• 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 garlic aioli on the side for dipping.
