STREAMING NOW: Tia Mowry At Home

Mushroom, Spinach, and Fontina Panini

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“In 'Panini' by Melanie Barnard”
READY IN:
35mins
SERVES:
2
UNITS:
US

Ingredients Nutrition

Directions

  1. In a saucepan, melt 1 1/2 tablespoons butter over med-high heat; add in mushrooms and shallots; saute until mushrooms are softened and release their juices, 3-5 minutes.
  2. Continue to cook, stirring often, until most of the liquid is absorbed, 2-3 minutes longer.
  3. Stir in the Cognac, chopped tarragon, and salt and pepper to taste.
  4. Cook/stir, for 1 minute; let cool slightly.
  5. Preheat the sandwich grill; melt the remaining 1 tablespoon butter in a small saucepan over med-high heat.
  6. Place bread slices on a work surface and brush 1 side of each with the melted butter.
  7. Turn and layer 1/4 of the cheese, half of the mushrooms, and half of the spinach on the unbuttered side of two of the bread slices.
  8. Divide the remaining cheese on top; place the remaining 2 bread slices on top, buttered sides up, and press to pack gently.
  9. Place the panini in the grill; close the top plate, and cook until the bread is golden and toasted, the spinach is wilted, and the cheese is melted, 3-5 minutes; serve immediately.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: