Mushroom Swiss Panini with Potato Wedges and Garlic Aioli

Somewhere along the line, sandwiches were deemed “lunch food only.” We’re here to call that bad advertising. Sandwiches (better yet, panini) could not be more dinner-worthy. Our chefs have officially reclaimed the handheld meal and now present it to you in its most hearty, delicious and satisfying form.

They layer sautéed mushrooms and onion, tangy Dijon mustard and not one, but TWO types of cheese (Swiss and Monterey Jack) between slices of sourdough bread and pan-press to crispy, golden perfection. On the side, there’s potato wedges and a garlicky aioli for dipping. Step aside, lunch police!

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Ingredients

12 ounce Yukon Gold PotatoesView ingredient guideLike ingredientDislike ingredient

8 ounce Button MushroomsView ingredient guideLike ingredientDislike ingredient

1 unit Yellow OnionView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

1 unit Mushroom Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

4 slice Sourdough BreadView ingredient guideLike ingredientDislike ingredient

2 teaspoon Dijon MustardView ingredient guideLike ingredientDislike ingredient

4 slice Swiss CheeseView ingredient guideLike ingredientDislike ingredient

0.25 cup Monterey Jack CheeseView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

4 teaspoon Cooking OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position and preheat oven to 425°F. Wash and dry produce. Cut potatoes into ½-inch-thick wedges. Trim and thinly slice mushrooms. 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.)
2. 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.
3. 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.
4. 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.
5. 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.
6. 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 the real panini experience! Halve panini on a diagonal and divide between plates. Serve with potato wedges and garlic aioli on the side for dipping.

Recipe Tips

FAQ

Can I use a different type of cheese?

Yes, you can substitute Swiss and Monterey Jack with provolone, Gruyère or your favorite melting cheese.

Can I make this recipe vegetarian?

Yes, this recipe is already vegetarian. For a vegan version, use vegan cheese and butter substitutes.

How do I store leftovers?

Store leftover panini and potato wedges separately in airtight containers in the refrigerator for up to 2 days. Reheat in a pan or oven to regain crispiness.