Mushroom-Mozzarella Panini


1 tablespoon olive oil, divided

8 ounces fresh white mushrooms, sliced (about 3 cups)

2 crusty rolls (each about 6 inches long)

3 tablespoons prepared pesto sauce

1 cup fresh spinach, arugula or lettuce leaves

4 ounces mozzarella cheese, thinly sliced

1 large roasted red pepper, cut in strips (about 1/2 cup packed)


In a medium skillet, heat half of the olive oil over medium-high heat.
Add mushrooms; cook and stir until mushroom liquid has evaporated,
about 5 minutes. Transfer mushrooms to a bowl to cool slightly; wipe
out the skillet. Cut rolls horizontally in halves. Spread pesto over
cut surfaces. On the bottom halves, layer the spinach, mozzarella,
pepper and mushrooms, dividing equally; cover with the tops. In the
same skillet, heat the remaining oil over medium heat. Place the
sandwiches in the skillet; weight them with a heavy saucepan or
skillet. Cook until browned, about 1 minute on each side. Cut rolls in
halves.

YIELD: 2 servings