Olive bread made with plump kalamata or niçoise olives creates
an intense, delicious flavor to enhance this panini.
4 medium (4-inch diameter) portabella mushroom caps, cleaned and
2 (4-ounce) wheels Bittersweet Plantation Dairy Fleur-de-Lis triple
cream cheese, sliced
8 large slices olive bread
½ tsp garlic salt
¼ tsp cracked black pepper
4 tbsps pesto
8 large radicchio leaves
4 plum tomatoes, sliced
Brush butter over both sides of mushrooms and season with garlic
salt and pepper. Place in a panini press and cook 3–4 minutes.
Spread pesto on 4 slices of bread. Build each panini by topping
with 1 ounce sliced cheese, 1 radicchio leaf, mushroom, tomatoes,
1 radicchio leaf, 1 ounce sliced cheese and remaining bread. Brush
outsides of bread with butter. Cook sandwiches in a preheated panini
press 3 minutes or until golden brown and cheese is melted. NOTE:
Sandwiches may be cooked in a preheated ridged grill pan or skillet
over medium heat. Place a heavy skillet on top of sandwiches to
flatten; cook 3 minutes. Turn; replace skillet and continue to cook
3–4 minutes or until golden brown and cheese is melted.