Alpine Mushroom & Swiss Panini
with Potato Wedges & Garlic Aioli
Alpine Mushroom & Swiss Panini
Toasty panini layered with earthy mushrooms and melty Swiss, served with crispy potato wedges and a creamy garlic aioli for a comforting, savory lunch.
Ingredients
For 2 servings
- 8 ounce Button Mushrooms
- 2 teaspoon Dijon Mustard
- 1 teaspoon Garlic Powder
- 2 tablespoon Mayonnaise
- ¼ cup Monterey Jack Cheese
- 1 unit Mushroom Stock Concentrate
- 1 unit Onion
- 12 ounce Potatoes
- 4 slice Sourdough Bread
- 4 slice Swiss Cheese
Additional Ingredients
- Butter
- Cooking Oil
- Pepper
- Salt
American
PDF
DifficultyEasy
Prep Time10m
Total Time40m
Calories910
Protein28g
Carbs78g
Fat58g
Tags:
VeggieFiber Smart
⚠️Allergens:
🥚Eggs🥛Milk🌱Soy🌾WheatSwaps and substitutions
For a vegan version, use plant-based cheese and a dairy-free mayo, and skip the Swiss-style and jack cheeses. For egg-free or lighter needs, swap the mayo for vegan mayo or mashed avocado, and choose gluten-free bread if wheat is a concern.
What to serve with it
Serve it with a crisp green salad or tomato soup to balance the rich, cheesy sandwich and make the meal feel a little lighter. A tart pickle or coleslaw also works well with the warm, savory flavors and potato wedges.
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