2Portobello Mushroom capsCleaned, de gilled and stem removed
1Package of MINI Naan Style Bread
2SlicesSharp Provoloneor other cheese
Salt & Pepper to Taste
In a skillet, saute the sliced shallots in a little olive oil. Slice cleaned mushrooms into strips. Season with salt and pepper. Add to pan and continue to saute for about 5 minutes until golden in color. Then deglaze the pan with a little red wine vinegar, continue to cook a few minutes more and remove from pan to cool off.
Carefully separate two pieces of Naan Style "Mini" bread. Lay out bottom slice on a dish. Evenly distribute the mushroom, shallot mix between the two halves.
In a bowl whisk together 4 tablespoons of red wine vinegar and 2 tablespoons of olive oil. Pour over arugula salad, seasoned with salt, pepper and 2 tblsp. of grated parmesan cheese. Top with arugula mixture, sliced tomato, and a slice of provolone cheese. Top each piece with other half.
Reheat the same saute skillet with a little cooking spray. Place the panini on the grill. Cook on medium heat (don't let the crust burn). Carefully flip over when first side is golden brown. Press down on the sandwich if you can while it's cooking. When both sides are golden brown remove from pan and let stand before slicing.
Tip: Place the cooked sandwich into foil and wrap. Press down on the sandwich to seal it shut. Remove and slice when slightly cool.