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Monterey Jack and Mushroom Panino

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“Mushrooms and gooey cheese—so good”

Ingredients Nutrition


  1. Heat 1 tablespoon oil in a large nonstick skillet over moderate heat.
  2. Add in the onions; cook about 7 minutes until limp but not brown.
  3. Increase heat to med-high; add in the mushrooms and thyme; cook about 6 minutes, until most of the liquid has been released and cooked down and the mushrooms are brown around the edges.
  4. Add salt and pepper to taste; transfer mixture to a bowl.
  5. Wipe skillet clean using a paper towel but do not wash it.
  6. Quarter the baguette and cut each quarter in half lengthwise to make 8 pieces measuring about 5 inches.
  7. Pull out some of the center of each piece to make a trough.
  8. Brush the remaining 2 tablespoons oil onto the outside of each piece of bread; place the 4 bottom pieces on a work surface, oiled side down.
  9. Place mushroom mixture evenly over these pieces, followed by the cheese (you may need to press the cheese down a bit to make sure it fits).
  10. Place the 4 remaining bread pieces on top, oiled side up.
  11. Heat the skillet over med-high heat for 2 minutes; place the sandwiches in the skillet (in batches) and press them firmly with a spatula to flatten them slightly.
  12. Cover and cook 3 minutes or until the undersides are golden brown in places and the cheese has begun to melt.
  13. Uncover and turn sandwiches, pressing firmly to compress the bread; cook 2 minutes or until the undersides are golden brown in places (the shape of the baguette prevents it from browning uniformly).
  14. Turn the sandwiches one more time, pressing with the spatula and cook for ½ to 1 minute or until the cheese has melted completely; serve immediately.

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