Duck-Ham-Taleggio-And-Mushroom Panini
Published April 27, 2002
- Total Time
- About 30 minutes
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Ingredients
1 pound hen-of-the wood mushrooms
Olive oil for cooking
Kosher salt, freshly ground black pepper, extra-virgin olive oil and sherry vinegar to taste
5 ciabata rolls
1 whole smoked magret (duck breast), thinly sliced
1 pound of taleggio cheese, sliced lengthwise
Nutritional analysis per serving
34 grams carbs; 91 milligrams cholesterol; 569 calories; 13 grams monosaturated fat; 3 grams polyunsaturated fat; 16 grams saturated fat; 34 grams fat; 2 grams fiber; 1098 milligrams sodium; 33 grams protein; 3 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Slice caps off stalks of mushrooms. Discard the stalks. Sauté the caps in oil and season with salt and pepper. Remove and drain on paper towels. Let cool. Adjust seasonings and dress to taste with oil and vinegar.
- Step 2
Slice rolls. If the bread is too doughy, scoop out center.
- Step 3
Lay about 8 slices of duck on bread. Cover with 2 tablespoons of mushrooms. Add 2 slices of cheese. Top with bread. Repeat for 4 sandwiches.
- Step 4
If you own a panini press, use it. If not, use two sauté pans. Heat both pans and place sandwich in one and gently place other pan on top of the sandwich. Grill for 3 minutes and remove. Season to taste with olive oil, salt and pepper. Serve.
Canora makes his own duck ham, but smoked duck breast or duck prosciutto are available at D'Artagnan, www.dartagnan.com; 800-327-8246.
Private Notes