Crispy Mushroom Swiss Panini with Potato Wedges &Amp; Garlic Aioli

This panini sandwich is a satisfying dinner that proves handheld meals can be just as hearty as any plated dish. Layers of sautéed mushrooms and onions, tangy Dijon mustard and a blend of Swiss and Monterey Jack cheeses are pressed between slices of sourdough bread until golden and crispy. Served alongside oven-baked potato wedges and a garlicky aioli for dipping, this meal is perfect for a cozy weeknight dinner.

The combination of earthy mushrooms, melted cheese and tangy mustard creates a flavor-packed sandwich that’s anything but ordinary. The potato wedges are simply seasoned and baked to perfection, while the aioli adds a creamy, garlicky finish. Whether you’re a panini lover or just looking for a new dinner idea, this recipe is sure to become a favorite.

Log in to save recipes and build weekly shopping lists.

Ingredients

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

1 unit OnionView ingredient guideLike ingredientDislike ingredient

4 slice Sourdough BreadView ingredient guideLike ingredientDislike ingredient

1 unit Mushroom Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

0.25 cup Monterey Jack CheeseView ingredient guideLike ingredientDislike ingredient

2 teaspoon Dijon MustardView ingredient guideLike ingredientDislike ingredient

4 slice Swiss CheeseView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

8 ounce Button MushroomsView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

4 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F. Cut potatoes into wedges. Toss with 2 tsp oil, salt and pepper. Spread on a baking sheet and bake for 20-25 minutes until golden and crispy.
2. While potatoes bake, slice mushrooms and onion. Heat 2 tsp oil in a skillet over medium-high heat. Add mushrooms and onion, season with salt and pepper. Cook until softened and browned, about 5-7 minutes. Stir in mushroom stock concentrate and cook 1 minute more. Remove from heat.
3. In a small bowl, mix mayonnaise and garlic powder to make garlic aioli. Set aside.
4. Lay sourdough slices on a work surface. Spread Dijon mustard on two slices. Top each with Swiss cheese, mushroom-onion mixture, Monterey Jack cheese and remaining bread slices.
5. Melt 1 tbsp butter in a large skillet or panini press over medium heat. Place sandwiches in skillet (work in batches if needed). Cook until bread is golden and cheese melts, about 3-4 minutes per side. Add remaining butter as needed.
6. Serve panini with potato wedges and garlic aioli for dipping.

Recipe Tips

FAQ

Can I use a different type of bread?

Yes, ciabatta or rustic Italian bread work well. Just ensure the slices are sturdy enough to hold the filling.

Can I make this recipe vegetarian?

The recipe as written is vegetarian. For a vegan version, use vegan cheese and butter and replace mayonnaise with vegan mayo.

How do I store leftovers?

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