Crispy Mushroom Swiss Panini with Garlic Potato Wedges

There’s something undeniably satisfying about a warm, pressed sandwich filled with melty cheese and savory mushrooms. This panini recipe takes that comfort to the next level with a crispy sourdough exterior, a double dose of Swiss and Monterey Jack and a hint of Dijon mustard. It’s a dinner-worthy meal that proves sandwiches aren’t just for lunch.

On the side, golden potato wedges seasoned with garlic powder and salt are baked until crispy, then served with a simple garlic aioli for dipping. The combination of textures and flavors-crunchy, creamy, tangy and earthy-makes this a complete and satisfying meal any night of the week.

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Ingredients

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

1 unit OnionView ingredient guideLike ingredientDislike ingredient

8 ounce Button MushroomsView 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

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 your oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. Cut the potatoes into wedges (about ½-inch thick). Toss with 1 tablespoon cooking oil, half the garlic powder and a pinch of salt and pepper. Spread in a single layer on the prepared baking sheet. Bake for 20-25 minutes, flipping halfway, until golden and crispy.
3. While the potatoes bake, prepare the mushroom filling. Thinly slice the onion and mushrooms. Heat 1 tablespoon cooking oil in a large skillet over medium-high heat. Add the onion and cook for 3-4 minutes until softened. Add the mushrooms and cook for 5-6 minutes, stirring occasionally, until they release their liquid and start to brown. Season with salt and pepper to taste.
4. In a small bowl, mix the mayonnaise with the remaining garlic powder to make a garlic aioli. Set aside.
5. To assemble the panini: Lay the sourdough slices on a work surface. Spread Dijon mustard on two slices (the bottom halves). Divide the mushroom-onion mixture evenly over the mustard. Top each with 2 slices Swiss cheese and a sprinkle of Monterey Jack. Place the remaining sourdough slices on top to form sandwiches.
6. Spread the outside of each sandwich with butter (about ½ tablespoon per side).
7. Heat a large non-stick skillet or panini press over medium heat. If using a skillet, cook the sandwiches for 3-4 minutes per side, pressing down with a spatula, until the bread is golden and the cheese is melted. If using a panini press, cook according to manufacturer’s instructions.
8. Slice each panini in half. Serve with the garlic potato wedges and the garlic aioli for dipping.

Recipe Tips

FAQ

Can I use a different type of bread?

Yes, ciabatta or crusty Italian bread work well, but sourdough adds a nice tang.

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 skillet or oven to restore crispiness.

Can I make this vegetarian?

This recipe is already vegetarian! The mushroom stock concentrate adds savory depth without meat.