Crispy Mushroom Swiss Panini with Roasted Potato Wedges and Garlic Aioli

There’s something irresistible about a perfectly pressed panini: the crispy, golden bread, the melted cheese oozing out, and the savory filling packed with flavor. This mushroom Swiss panini is no exception. It’s hearty enough for dinner and comes together quickly with simple ingredients.

We’re pairing the panini with oven-roasted potato wedges seasoned with garlic, and a creamy garlic aioli for dipping. It’s a complete meal that feels indulgent yet is surprisingly easy to make. Perfect for a weeknight dinner or a cozy weekend lunch.

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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 oven to 425°F (220°C) and adjust rack to top position. Wash and dry produce. Cut potatoes into 1/2-inch-thick wedges. Trim and thinly slice mushrooms. Halve, peel, and thinly slice onion. In a small bowl, combine mayonnaise with 1/4 teaspoon garlic powder (1/2 teaspoon for 4 servings); season with salt and pepper. Set aside.
2. Toss potato wedges 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. If browning too quickly, lower heat and add a splash of water. Add onion and another drizzle of oil; season with salt and pepper. Cook, stirring, until browned and tender, 5-7 minutes. Stir in mushroom stock concentrate and 2 tablespoons water; cook until water evaporates and mixture is jammy. Turn off heat; remove from pan and set aside. Wipe out pan.
4. Spread half the sourdough slices with Dijon mustard. Top with Swiss cheese (tearing to fit), the mushroom-onion mixture, and Monterey Jack cheese. Cover with remaining sourdough slices.
5. Melt 1 tablespoon butter in the same pan over medium heat. Add sandwiches and move them around to absorb butter. Cook until bread is golden brown and cheese starts melting, 4-6 minutes.
6. Add another 1 tablespoon butter to pan, flip sandwiches, and move them around to absorb butter. Cook until golden brown and cheese is fully melted, 4-6 minutes. For a real panini press effect, place a heavy-bottomed pan on top of sandwiches while cooking. Halve panini diagonally and serve with potato wedges and garlic aioli for dipping.

Recipe Tips

FAQ

Can I use a different type of bread?

Yes, ciabatta or focaccia work well, but sourdough gives the best crunch and tang.

Can I make this vegetarian?

This recipe is already vegetarian! Use plant-based butter and mayo to make it vegan.

How do I store leftovers?

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