PORTOBELLO MUSHROOM PANINI WITH HERB PESTO

SERVES 4 PANINI

FOR THE HERB PESTO

1 1/3 cups (200g / 7oz) peas (fresh or frozen)

1 handful fresh basil

1 cup (240 ml) olive oil

2 garlic cloves

2 tbsp. chopped cashews

1 tbsp. salt

FOR THE PICKLED ONIONS

2 red onions

1/2 cup (100 ml) apple cider vinegar

2 tsp. agave nectar

FOR THE MUSHROOMS

8 portobello mushrooms

1/4 cup (60 ml) olive oil

1/2 tsp. coarse sea salt

4 sourdough rye rolls

NUTRITIONAL VALUES

Calories: 797kcal
Fat: 73.7g (10.7g S.Fat)
Carbs: 35.5g
Protein: 7.2g
Sugar: 14.2g
Sodium: 1850mg

METHOD

In a blender, combine all the ingredients for the herb pesto.

To make the pickled onions, cut the onions into wedges and place them in a cast-iron saucepan with the vinegar and agave nectar. Bring to a boil over direct heat. Then, over low heat, gently braise them until the vinegar has completely evaporated.

Clean the mushrooms by removing the stems (do not throw them away; simply grill them separately and add them to the panini). Brush each cap with 1 1/2 teaspoons olive oil, season with coarse sea salt, and grill for 5 minutes on each side over direct heat.

Cut the bread rolls in half, spread with pesto, and top with the mushrooms and pickled onions. Cover the panini with the roll tops and weigh it down with the preheated bricks. 5 to 7 minutes over direct heat, until crispy.

RECIPE NOTES

The pickled onions can also be made ahead of time in the kitchen on the stove. In this case, cook the ingredients on high heat for a few minutes before braise them on low heat.

AVOCADO & SUN-DRIED TOMATO PANINI

SERVES 4 PORTIONS

4 ciabatta rolls, halved, or 8 slices sandwich bread

Balsamic vinegar for drizzling

Sea salt

Freshly ground black pepper

1/2 cup baby spinach

1/2 red onion, very thinly sliced

1 avocado, thinly sliced

Olive oil for brushing

1/2 cup chopped sun-dried tomatoes

NUTRITIONAL VALUES

Calories: 267kcal
Fat: 18.7g (3.1g S.Fat)
Carbs: 21.6g
Protein: 4.6g
Sugar: 1.5g
Sodium: 125mg

METHOD

Preheat a panini press to high temperature. If you don't have a panini press, a lightly oiled skillet or griddle will suffice.

Drizzle vinegar inside each bread slice and season with salt and pepper. On each bottom bread slice, layer spinach, onion, and avocado. Season both sides of the avocado with salt and pepper. The avocado should be topped with sun-dried tomatoes, followed by the top bread slice. Brush oil on the top and bottom of each panini. Press until nice grill marks appear on a hot panini press. Cut the panini in half diagonally and serve right away.