Prep Time: 30 Minutes
Yields: 4 Servings


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 stemmed
2 (4-ounce) wheels Bittersweet Plantation Dairy Fleur-de-Lis triple cream cheese, sliced
8 large slices olive bread
softened butter
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.

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