Truffled wild mushroom, fontina and taleggio panini

By lisalang

Ingredients

• 2 slices tuscan bread
• 1/4 pound mixed mushrooms (cremini, shitake and yellow oyster); trimmed and clean
• 2 ounces fontina cheese
• 1 ounce taleggio cheese
• 1 1/2 cloves of garlic; grated
• 2 slices prosciutto
• 1/2 tablespoon thyme
• 1 tablespoon olive oil, plus 1/2 tablespoon
• 1/2 tablespoon white truffle oil
• Kosher salt
• Cracked black pepper

Preparation

Step 1

Heat 1 tablespoon olive oil in a sauté pan over medium-high heat. Add garlic and thyme and sauté for about a minute or so. Add mushrooms and sauté about 8-10 minutes. Season to taste with salt and pepper.
In a small bowl mix truffle oil and remaining olive oil. Brush one side of each slice of bread with oil. On one slice of bread, layer prosciutto, mushrooms and cheese.
Place sandwich on a pre-heated panini press. Grill until bread is golden brown and cheese is beginning to melt, approximately 2-3 minutes. Take sandwich off grill and enjoy.