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Serves 4. From “Panini,” by Carlo Middioni.
Ingredients
- 4 large, young, firm portobello mushrooms
- Extra virgin olive oil
- Salt and freshly-ground black pepper
- 1/3 small bunch fresh thyme
- 4 ciabatta rolls, halved lengthwise, or one 16-ounce ciabatta loaf, sliced
- 1/4 cup pesto
- 2 cups arugula leaves
- 1 small red onion, thinly sliced
- 1/2 teaspoon red pepper flakes
Directions
Remove the large stems from the mushrooms and chop the stems very finely. Set aside. Slather the caps with plenty of olive oil and season with salt and pepper. Scatter the thyme leaves all over the mushroom caps, both top and bottom sides. Preheat a panini grill or broiler to high. Cook the mushrooms for about 10 minutes, or until they are slightly soft, turning once.
Toast bread on both sides to mark with golden stripes. Spread some pesto on each toast, then pile mushrooms, arugula, red onion and pepper flakes on top.
