Ingredients
2 6.5” Panini Flatbread (1038)
2 oz. Swiss Cheese, slices
2 oz. Button Mushrooms, sliced, sautéed
1 oz. Portabella Mushrooms, sliced, sautéed
1 oz. Shittake Mushrooms, sliced, sautéed
1 oz. Balsamic Mayonnaise
1 oz. Onions, caramelized
½ oz. Baby Spinach Leaves
Directions
Preparation Instructions:
1. Thaw pita bread (thaw enough for day’s usage) in bags out of box at room temperature at least 3 hours prior to use. Do not refrigerate bread.
2. Place pita bread with bumpy side up on sandwich paper
Tip: Never serve pita with the bumpy side on the outside of sandwich, the appearance of the sandwich is not appealing to the customer
3. Place 2 oz. Swiss cheese on pita bread
4. Spread 1 oz. Balsamic Mayonnaise onto cheese
5. Top with Button, Portabella and Shittake mushrooms
6. Top sandwich with caramelized onions and spinach leaves.
7. Place pita bread with bubble side on the inside and brush with 2 tsp. oil on both sides of sandwich.
8. Place sandwich in panini press. Grill 1 minute or until cheese just starts to melt and grill marks begin to appear.