Crisp on the outside, cheesy in the middle . . .
My college roommate and I used to order from this tiny sandwich shop in downtown Holland. She often opted for the St. Louis, a chicken-bacon-cheese number on ciabatta, but I always chose the Kansas, which featured mix of grilled fajita veggies on sourdough. I don’t remember what else was in this internationally-befuddled sandwich—pepperjack? Arugula?—but it was d—m tasty, and for the last five years I’ve been dying to recreate that sandwich. Hence, this portobello fajita panini.
Smoky spiced mushrooms, peppers and onions smothered in a thick layer of melted cheese and sandwiched between toasty slices of soft white bread. Crisp on the outside, warm and cheesy in the middle, this sandwich is perfect for a cold winter day. Some might think they would miss the meat, but between the charred onions, the meaty portobellos, and that generous slather of rich chipotle mayo, you’ll never think twice about chicken or steak.
To those that say, “What’s wrong with serving fajita vegetables in a tortilla?” I’d say . . . “absolutely nothing.” But when you can stuff them inside toasty white bread slathered with chipotle mayonnaise and topped with melted cheese, why would you ever say no?
Enjoy!
Portobello Fajita Panini
(Makes 4)
5 tbsp. neutral oil, divided
2 bell peppers, preferably one red and one yellow, sliced 1/2-inch thick
1 5/8 teaspoons salt, divided
1 white onion, sliced lengthwise into thin wedges
2 portobello mushrooms, cleaned and sliced ½-inch thick
1 tsp. paprika
½ tsp. chili powder
½ tsp. garlic powder
¼ tsp. ground cumin
2 tbsp. plus 1 tsp. freshly squeezed lime juice, divided, plus additional for serving
½ cup mayonnaise
1 chipotle chili in adobo, finely chopped, plus 1 tsp. sauce
8 slices white country bread
¼ cup cilantro
4 oz. Monterey jack cheese, sliced
Equipment: panini press (optional), two large heavy pans
Method
In a large, heavy (preferably cast-iron) pan, heat 1 tablespoon of oil over medium-high heat. When the oil is almost smoking, add half the peppers to the pan. Season with ¼ teaspoon kosher salt and briefly toss to coat the peppers in oil. Spread out peppers and let sit, undisturbed, until blistered on the bottom, about 1 minute, then toss again. Continue to cook, tossing every minute, until blistered on all sides and just cooked, 3-4 minutes more. Remove to a large bowl and keep warm. Repeat with 1 tablespoon oil, ¼ teaspoon kosher salt, and the remaining peppers, then again with 1 tablespoon oil, ¼ teaspoon kosher salt, and all the onions.
Add remaining 2 tablespoons of oil to the pan and return to medium-high heat. Add the mushrooms, toss to coat in the oil, spread into a single layer, and let cook undisturbed until deep golden brown on one side, 3-4 minutes. Flip and let cook until golden brown on the second side, 3-4 minutes more. Season with ¼ teaspoon salt, then return reserved peppers and onions to the pan. Season with paprika, chili powder, garlic powder, cumin, 2 tablespoon lime juice, and ½ teaspoon salt, and toss to coat. Remove from heat.
In a small bowl, stir together mayonnaise, chopped chili, adobo sauce, 1 teaspoon lime juice, and 1/8 teaspoon salt. Set aside.
Arrange bread slices on a clean work surface. Spread each slice with 1 tablespoon chipotle mayonnaise. Top 4 of the slices with cilantro and layer with the fajita vegetables and Monterey jack cheese. Top with remaining bread slices, mayo-side down.
Heat a panini press or a large heavy pan over medium heat. Brush or spray with oil. Add one of the assembled sandwiches and cook until warmed through and crisp on both sides, about 5 minutes. If using a pan instead of a panini press, use a second heavy skillet to simulate the top of the press, flipping as soon as the bottom becomes golden-brown and crisp, about 2 minutes into the cooking time. Repeat with the remaining sandwiches. Serve hot.
Originally posted January 14, 2023.
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