Mushroom And Taleggio Panini With White Truffle Oil

This is the third of three panini sandwiches for the day and I hope you will try all three when you are ready to get your cheese on. Each sandwich lends something different: the pear and Comte panini  is sweet and nutty, the apple, Gruyere and thyme panini is sweet and savory and this panini is pure savory.  I love panini sandwiches and the opportunity they lend in getting creative - so much so that I rarely make just one variety. Maybe that is a a sign of indecisiveness?

Mushroom And Taleggio Panini With White Truffle Oil

8 slices of bread {choose flour-less Ezekiel for a dose of whole, sprouted grains }

4 T olive oil

8 medium size cremini mushrooms, stems removed and discarded (*), caps sliced thinly

8 oz Taleggio cheese

4 T diced scallions

pinch of salt and pepper

baby spinach

white truffle oil

Preheat your panini machine or two sided, indoor grill. Brush both sides of each slice of bread with olive oil and place 4 slices in the machine/grill until golden. Remove and repeat with remaining 4 slices of bread. Remove from heat and layer the cheese, mushrooms, scallions, salt, pepper and spinach evenly divided, on 4 slices of bread.  Drizzle the arugula lightly with truffle oil. Close each sandwich with the remaining 4 slices of bread and grill for another few minutes, until cheese has melted. Remove and serve immediately.

(*)  Or you can do what many professional chefs recommend:  freeze the mushroom caps and saute them at a later date with onions, carrots and celery as a vegetable soup or tomato sauce starter

Source:  Jill Crusenberry