Field Roast Deli Slices & Wild Mushroom Panini

This recipe was created by Chef Ben Howe at Harvard University during one of our product trainings.

Click here to view and print the PDF version of this recipe.

Servings: 1
Serving Size: 1 each

Ingredients

3 1/2 ounces Field Roast wild mushroom deli slices
3/4 cup Cremini mushrooms, sliced
3/4 cup Button mushrooms, sliced
¾ cup Spanish onions, julienned
1 tablespoon Sun-dried tomatoes
2 tablespoons Follow Your Heart Vegenaise Garlic Aioli
1 teaspoon Dijon mustard
2 ounces Baby spinach
1 each Ciabatta roll
3 tablespoons Olive Oil

Preparation

1. In food processor combine sun-dried tomato, Vegenaise garlic aioli, Dijon mustard and blend until smooth. Season to taste with salt & pepper.
2. In olive oil caramelize onions until deep brown and sweet. Reserve.
3. In olive oil sauté cremini & mushrooms until very tender and well browned. Combine with onions and season to taste with salt & pepper.
4. Sauté baby spinach in olive oil until just wilted seasoning with salt & pepper.
5. Spilt ciabatta roll in half and spread sun-dried tomato aioli on both sides.
6. Build sandwich: roll, spinach, Field Roast wild mushroom deli slices, mushroom & onion mixture and the other half of the roll.
7. On a flat top toast sandwich on both sides pressing with a heavy pan. Alternatively toast in a panini press.
8. Serve sandwich cut in half on the bias.

Nutrition information

Calories: 964 Total Fat: 64g Saturated Fat: 7g Trans Fat: 0g Cholesterol: 0mg Sodium: 1870mg Carbohydrate: 70g Fiber: 10g Sugar: 15g Protein: 27g