Hot, crispy paninis are a simple dinner that’s warm and welcoming. This vegetarian version features meaty portobello mushrooms tucked into crusty ciabatta bread.

Ciabatta is the traditional bread for paninis. Its name comes from the Italian word for “slipper,” a fitting description of its long, rustic shape. You don’t need a special panini press to make this sandwich. Simply place it in a skillet and press it down with a lid or a smaller skillet that fits inside. Continue pressing as it cooks until the bread is golden and crisp and the filling is hot and savory. It’s an easy way to enjoy a restaurant-style sandwich right at home.

Helpful Hints:

Any type of thick bread such as focaccia, large baguette can be used.

Any type of mushroom can be used.

2 crushed garlic cloves can be used instead of minced garlic.

Countdown:

Assemble ingredients.

Start panini.

While panini sautes make salad.

Shopping List:

To buy: 1 ciabatta bread, 8 ounces sliced portobello mushrooms, 1 container minced garlic, 1 small can roasted red peppers, 1 small container crumbled goat cheese, 1 bunch basil, 1 bag washed ready-to-eat salad, 1 bag washed ready-to-eat arugula, 1 can olive oil spray,

Staples: olive oil

Portobello Mushroom Panini

Recipe by Linda Gassenheimer

1 tablespoon olive oil

1 ciabatta bread (about 8 ounces)

8 ouncers sliced portobello mushrooms (about 3 1/3 cups)

1 teaspoon minced garlic

1/2 cup sliced, canned drained roasted red peppers

1/2 cup crumbled goat cheese (about 2 1/2 ounces)

8 fresh basil leaves

Olive oil spray

Heat olive oil in a large skillet and add the mushrooms and garlic. Saute 1 minute. Remove to a plate. Cut bread into 2 5-inch pieces and slice them open. Spread the mushrooms, garlic and oil over the bottom slices. Place roasted red pepper over the mushrooms. Sprinkle goat cheese over the red pepper and top each one with 4 basil leaves. Cover with the top half of the bread.

Heat the same skillet over medium-low heat and spray with olive oil spray. Add the Paninis and press down with a lid or bottom of another skillet. Saute 3 minutes. Turn them over and press again. Saute another 3 minutes. The cheese should be melted and the crust golden. Cook a few more minutes, if needed. Divide between 2 dinner plates and cut paninis in half.

Yield 2 servings.

Per serving: 502 calories (34 percent from fat), 18.8 g fat (8.8 g saturated, 5.7 g monounsaturated), 28 mg cholesterol, 21.8 g protein, 62.4 g carbohydrates, 3.9 g fiber, 716 mg sodium.

Arugula Salad

Recipe by Linda Gassenheimer

3 cups washed, ready-to-eat salad

2 cups fresh arugula

2 tablespoons reduced-fat salad dressing

Place salad in a bowl. Add arugula. Toss with dressing. Divide in half and serve on the dinner plates with the panini.

Yield 2 servings.

Per serving: 28 calories (41 percent from fat), 1.3 g fat (0.1 g saturated 0.4g monounsaturated), 1 mg cholesterol, 1.5 g protein, 3.7 g carbohydrates, 1.8 g fiber, 16 mg sodium.

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