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PANINI RECIPES (CONTINUED)
Seared Sirloin Strip Panini with Roasted Shallot Smear
8 portabella mushrooms (Optional: Use marinated portabella mushroom recipe and
marinate as directed)
8 slices sourdough bread
8 tablespoons Roasted Garlic & Shallot Smear
4 sirloin strip steaks, 6 ounces each grilled
4 slices Asiago cheese, shaved thin
8 tablespoons olive oil
salt and pepper to taste
Prepare Portabella mushrooms by trimming the mushroom stems and then cutting in
1/4 inch slices. Brush both sides with oil. (Mushrooms may be marinated before
cooking.) Place slices of mushrooms in a preheated frying pan for about 3 - 6 minutes.
Do not overcook.
To create a golden finish when grilled, brush each slice of bread with olive oil, one side
only. To build the panini, start with one slice of bread, olive oil side down.
Spread bread with Roasted Shallot Smear, then stack steak, grilled portabella
mushrooms and cheese. Season with salt and pepper to taste. Top with the remaining
bread, making sure that the olive oil side is facing up. Place assembled sandwiches on
the Panini Maker. Lower top Grilling Plate onto the oiled bread, making sure it lies
evenly on the panini. Cook until golden brown, approximately 4-5 minutes.
Makes 4 panini
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