Portobello, Bell Pepper and Goat Cheese Panino
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After weeks of excellent sunshine and dramatic forest fires, a few days of rain got me thinking that we might be turning towards the end of summer, and that got me craving something a little more conforting, rustic even. I'd had the idea of a goat cheese, bell pepper and portobello mushroom creation on my list for a little while, and it seemed to fit the bill nicely.
Goat cheese has a flavour that's a combination of creamy, tangy and tart; it's rather distinctive and can easily over power a creation if used without the proper care and attention. In this instance I've used a blend known as 'Frisky' from the Mt. Lehman CHeese Company in British Columbia. Portobello mushrooms are something I used recently for the mushroom swiss creation; their big meaty flavour is something I'm already familiar with. A combination of both red and yellow bell peppers were used, primarily for the sweetness they bring to the overall flavour, but also for their fantastic colour. Red onions further add to this sweetness, whilst also adding a little sharpness that helps cut through the cheese in the final product. I opted to add a combination of fresh basil, ground thyme, soy sauce and white whine vinegar to the mix to act as sort of melding agent, helping to prevent some of the more distinct flavours (the portobello and goat cheese) from fighting against each other whilst simultaneously adding an earthy flavour of its own.
In the end, this creation was put together under a renewed veil of sunshine and a distinct lack of rain. It may not have been the conditions that originally inspired me, but that doesn't matter; I still enjoyed every bite.
Portobello, Bell Pepper and Goat Cheese Panino
Serves: 1 Person
Sautéed red onion, bell pepper and portobello mushroom, layered with goats cheese and seasoned with a fresh basil and thyme combination.
Ingredients
- 2 Slices White Loaf
- 50g Semi-Firm Goat Cheese
- 1 Portobello Mushroom
- 1/3 Red Pepper
- 1/3 Yellow Bell Pepper
- 1 Small Red Onion
- 1 Handful Fresh Basil
- 1 Teaspoon Ground Thyme
- 1 Teaspoon White Wine Vinegar
- 1 Teaspoon Soy Sauce
- 2 Tablespoon Olive Oil
- Black Pepper
- Rock Salt
Instructions
- Add two tablespoons of olive oil to a pan an bring to a medium temperature.
- Thinly slice the bell pepper, red onion and portobello mushroom, and add to the pan.
- Add the white wine vinegar and soy sauce to the pan, and stir in.
- Once the bell pepper, red onion and portobello mushroom looks almost ready, add the fresh basil and ground thyme, then add a few cracks of rock salt and black pepper to season.
- Once the basil has wilted, remove everything from the pan and layer onto one slice of bread.
- Slice the goat cheese and layer on top, then add the second bread slice to complete the sandwich.
- Place in a panini grill until toasted to your personal preference.
Notes & Tips
Use whole fresh basil leaves; you can easily tell when they've cooked as they will go darker in colour and wilt.
