Alpine Mushroom & Swiss Panini
with Asparagus & Garlic Aioli
Once deemed “lunch food only,” sandwiches (better yet, panini) like this one could not be more dinner-worthy—it features sautéed mushrooms and onion, tangy Dijon mustard, and not one, but TWO types of cheese (Swiss and Monterey Jack) between slices of sourdough and pan-pressed to crispy, golden perfection. On the side, there are potato wedges and garlicky aioli for dipping. Step aside, lunch police!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
12 ounce
Potatoes
8 ounce
Button Mushrooms
1 unit
Yellow Onion
2 tablespoon
Mayonnaise
(Contains Eggs)
1 teaspoon
Garlic Powder
1 unit
Mushroom Stock Concentrate
4 slice
Sourdough Bread
(Contains Soy, Wheat)
2 teaspoon
Dijon Mustard
4 slice
Swiss Cheese
(Contains Milk)
¼ cup
Monterey Jack Cheese
(Contains Milk)
6 ounce
Asparagus
Not included in your delivery
Salt
Pepper
4 teaspoon
Cooking Oil
2 tablespoon
Butter
(Contains Milk)
Nutrition Values
Utensils
Instructions
• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Cut potatoes into ½-inch-thick wedges. Trim and thinly slice mushrooms (skip if your mushrooms are pre-sliced!). Halve, peel, and thinly slice onion. • In a small bowl, combine mayonnaise with ¼ tsp garlic powder (½ tsp for 4 servings); season with salt and pepper. (You’ll use the rest of the garlic powder in the next step.)
Trim and discard woody bottom ends from asparagus. (Save potatoes for another use.)
• Toss potatoes on a baking sheet with remaining garlic powder, a drizzle of oil, salt, and pepper. • Roast on top rack until browned and tender, 20-25 minutes.
Swap in asparagus for potatoes; roast until lightly browned and tender, 10-12 minutes.
• Meanwhile, heat a large drizzle of oil in a large pan over medium-high heat. Add mushrooms and season with salt and pepper. Cook, stirring, until lightly browned, 4-5 minutes. TIP: Lower heat and add a splash of water if mushrooms begin to brown too quickly. • Add onion and another drizzle of oil; season with salt and pepper. Cook, stirring, until veggies are browned and tender, 5-7 minutes. • Stir in stock concentrate and 2 TBSP water; cook until water has evaporated and mixture is jammy. • Turn off heat; remove from pan and set aside. Wash out pan.
• Spread half the sourdough slices with mustard, then top with even layers of Swiss (tearing to fit if necessary), mushrooms and onion, and Monterey Jack. • Top with remaining sourdough slices to create sandwiches.
• Melt 1 TBSP butter in pan used for mushrooms and onion over medium heat. (For 4 servings, work in batches or use a second pan, using 1 TBSP butter for each batch.) Add sandwiches and push around in pan until melted butter has absorbed. Cook until bread is golden brown and cheese is slightly melted, 4-6 minutes.
• Add another 1 TBSP butter to pan, then flip sandwiches and push around again until melted butter has absorbed. Cook until bread is golden brown and cheese melts, 4-6 minutes. TIP: If you have a heavy-bottomed pan, place on top of the sandwiches as they cook for a real panini experience! • Halve panini on a diagonal and divide between plates. Serve with potato wedges and garlic aioli on the side for dipping.
