Duck-Ham-Taleggio-And-Mushroom Panini

• 1 pound hen-of-the wood mushrooms
• Olive oil for cooking
• Kosher salt, freshly ground black pepper, extra-virgin olive oil and sherry vinegar to taste
• 5 ciabata rolls
• 1 whole smoked magret (duck breast), thinly sliced
• 1 pound of taleggio cheese, sliced lengthwise

1. Slice caps off stalks of mushrooms.
2. Discard the stalks.
3. Saute the caps in oil and season with salt and pepper.
4. Remove and drain on paper towels.
5. Let cool.
6. Adjust seasonings and dress to taste with oil and vinegar.
7. Slice rolls.
8. If the bread is too doughy, scoop out center.
9. Lay about 8 slices of duck on bread.
10. Cover with 2 tablespoons of mushrooms.
11. Add 2 slices of cheese.
12. Top with bread.
13. Repeat for 4 sandwiches.
14. If you own a panini press, use it.
15. If not, use two saute pans.
16. Heat both pans and place sandwich in one and gently place other pan on top of the sandwich.
17. Grill for 3 minutes and remove.
18. Season to taste with olive oil, salt and pepper.
19. Serve.

mushrooms, olive oil, kosher salt, ciabata rolls, magret, taleggio cheese

Taken from cooking.nytimes.com/recipes/11375 (may not work)