DUCK-HAM-TALEGGIO-AND-MUSHROOM PANINI

Duck-Ham-Taleggio-And-Mushroom Panini image

Provided by Maura Egan

Time 30m

Yield 5 panini

Number Of Ingredients 6

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Ingredients

1 pound hen-of-the wood mushrooms
Olive oil for cooking
Kosher salt, freshly ground black pepper, extra-virgin olive oil and sherry vinegar to taste
5 ciabata rolls
1 whole smoked magret (duck breast), thinly sliced
1 pound of taleggio cheese, sliced lengthwise

Steps:

Slice caps off stalks of mushrooms. Discard the stalks. Sauté the caps in oil and season with salt and pepper. Remove and drain on paper towels. Let cool. Adjust seasonings and dress to taste with oil and vinegar.
Slice rolls. If the bread is too doughy, scoop out center.
Lay about 8 slices of duck on bread. Cover with 2 tablespoons of mushrooms. Add 2 slices of cheese. Top with bread. Repeat for 4 sandwiches.
If you own a panini press, use it. If not, use two sauté pans. Heat both pans and place sandwich in one and gently place other pan on top of the sandwich. Grill for 3 minutes and remove. Season to taste with olive oil, salt and pepper. Serve.

Nutrition Facts : @context http, Calories 567, UnsaturatedFat 16 grams, Carbohydrate 34 grams, Fat 34 grams, Fiber 2 grams, Protein 33 grams, SaturatedFat 16 grams, Sodium 1098 milligrams, Sugar 3 grams