Portabella and Grana Panini

• 4 ciabatta rolls
• 12 cup sun-dried tomato pesto (Sun-Dried Tomato Pesto)
• 2 medium portabella mushrooms
• extra virgin olive oil
• salt
• fresh ground black pepper
• 4 ounces grana padano, grated using the large holes of a box grater

1. Preheat a panini grill; slice off the domed tops of the ciabatta rolls.
2. The rolls should now be about 1 inch thick; split the rolls horizontally.
3. Spread the Sun-Dried Tomato Pesto thinly but completely over the bottom halves of the ciabatta rolls.
4. Remove the stems from the mushrooms, discard stems; clean caps by rubbing them gently with a paper towel; scrape out gills.
5. Cut each mushroom cap into slices about 1/8 inch thick.
6. Lay mushrooms slices across the bottom half of the rolls from end to end using 3 or 4 slices for each panino (dont overlap).
7. Drizzle with olive oil and season with salt and pepper.
8. Top each sandwich with a thin layer of Grana Padano; cover each with the top halves of the rolls.
9. Grill for 3 minutes until the bread is golden and the cheese has set.

ciabatta rolls, tomato pesto, portabella mushrooms, extra virgin olive oil, salt, fresh ground black pepper, padano

Taken from www.food.com/recipe/portabella-and-grana-panini-236687 (may not work)