Portobello, Spinach and Crab Panini

Sliced portobello mushrooms are cooked with garlic in olive oil. Spinach is cooked briefly until wilted, wrung dry and chopped. French or sourdough bread is layered with provolone or Swiss cheese, spread with a mayonnaise and roasted red pepper mixture, topped with crabmeat, red onion, the spinach, portobellos, remaining cheese and bread slices. The sandwich is brushed with additional olive oil and then grilled.

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Ingredients:

• 1/4 cup mayonnaise
• 2 Tablespoons roasted red peppers (packed in water), drained & chopped
• 2 6" Portobellos, or several smaller ones
• 1 Tablespoon olive oil for saute
• 2 garlic cloves, crushed
• 6 ounces fresh spinach
• 6 large slices of French bread or Sourdough bread
• 8 ozs. provolone or Swiss cheese, sliced very thin (you'll need 12 very thin slices)
• 8 oz fresh cooked crabmeat
• 1/4 cup thinly sliced red onion (optional)
• Additional olive oil to brush on bread

Method

Mix mayonnaise with red peppers, set aside in fridge. Slice portobellos at an angle. In olive oil over medium heat, saute portobellos and garlic 3 to 4 minutes. Remove from pan; saute spinach just until it wilts. Remove from heat; cool, wring dry, and chop. Lay out 3 slices of bread. Divide half of the cheese slices over the bread. Spread mayonnaise mixture over cheese, then the crab, followed by red onion, spinach, and the portobellos, dividing each of the fillings evenly among the three paninis. Top each with remaining cheese, then layer of bread. Brush bread with olive oil. Grill on a George Foreman-type grill until cheese is melted. If cooking on a regular grill or in a large skillet, use a heavy pan to weight the panini. Flip and cook a few minutes more. Serve hot.

Notes:

Number of servings: 3 large or 6 half sandwiches

Submitted By: anne.nieland
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