Mushroom Swiss Panini with Potato Wedges and Garlic Aioli

This isn’t just any sandwich—it’s a warm, pressed panini packed with sautéed mushrooms, caramelized onions, and two kinds of melty cheese. The tangy Dijon mustard cuts through the richness, while the sourdough gets perfectly golden and crunchy in the pan.

On the side, crispy roasted potato wedges seasoned with garlic powder and a creamy garlic aioli for dipping take this meal to the next level. It’s a hearty, satisfying dinner that proves a sandwich can absolutely be the star of the table.

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Ingredients

12 ounce 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. Preheat the oven to 425°F (220°C) with a rack in the top position. Wash and dry the potatoes. Cut them into ½-inch-thick wedges. Trim and thinly slice the mushrooms (skip if pre-sliced). Halve, peel, and thinly slice the onion. In a small bowl, combine the mayonnaise with ¼ teaspoon garlic powder (use ½ teaspoon for 4 servings). Season with salt and pepper. Set aside.
2. On a baking sheet, toss the potato wedges with the remaining garlic powder, a drizzle of oil, salt, and pepper. Roast on the 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 the mushrooms and season with salt and pepper. Cook, stirring, until lightly browned, 4–5 minutes. (If they brown too quickly, lower the heat and add a splash of water.) Add the onion and another drizzle of oil; season with salt and pepper. Cook, stirring, until the vegetables are browned and tender, 5–7 minutes. Stir in the mushroom stock concentrate and 2 tablespoons water. Cook until the water has evaporated and the mixture is jammy. Turn off the heat, remove the mixture from the pan, and set aside. Wipe out the pan.
4. Spread half of the sourdough slices with Dijon mustard. Top with even layers of Swiss cheese (tear to fit if needed), the mushroom-onion mixture, and Monterey Jack cheese. Cover with the remaining sourdough slices to form sandwiches.
5. Melt 1 tablespoon butter in the same pan over medium heat. (For 4 servings, work in batches or use a second pan, using 1 tablespoon butter per batch.) Add the sandwiches and push them around to absorb the melted butter. Cook until the bread is golden brown and the cheese begins to melt, 4–6 minutes.
6. Add another 1 tablespoon butter to the pan, then flip the sandwiches. Push them around again to absorb the butter. Cook until the bread is golden brown and the cheese is fully melted, 4–6 minutes. For a real panini press effect, place a heavy-bottomed pan on top of the sandwiches while they cook. Halve each panini diagonally and serve with the potato wedges and garlic aioli on the side for dipping.

Recipe Tips

FAQ

Can I use a different type of bread?

Yes, ciabatta or focaccia work well. Just adjust cooking time as needed for thickness.

Can I make this dairy-free?

Use dairy-free cheese alternatives and vegan butter. The flavor will vary, but it will still be delicious.

How do I store leftovers?

Store the panini and wedges separately in airtight containers in the fridge for up to 2 days. Reheat in a pan or oven to restore crispiness.