Happy Father’s Day to the fathers among us! Hope you are having an amazing weekend with your loved ones.
In case you’re wondering whether I’m making anything special to eat on this very special day – yes, I am. I am making a blended meat panino. I have been so inspired by the blenditarian movement and by last month’s Culinary Fight Club Blended Burger Challenge that I’ve decided to make something my family loves – a panino, and not just any panino: a blended meat & mushroom panino! Made up of a delicious mix of ground chuck and cremini mushrooms sitting pretty on Swiss cheese goodness, this truly is a great gift for the protein-loving dads 🙂
The choice of bread is particularly important. For this recipe I have used a baguette roll, which has rendered the panino crunchy and addictive and not soggy in the slightest (soggy panino? Uggggh!)
The recipe below is for one portion, but don’t worry: you can store the leftover meat & mushroom mixture in the fridge for 3-4 days and make more panini as the days go by. Start off by grilling the sweet corn on a preheated hot grill for about 20 minutes. The perfect job for the grilling dad, if you ask me!
Take the corn off the grill and set aside to cool for a few minutes. Once the corn has cooled, carefully cut the kernels off the cob with a knife and put them in a bowl.
Add the chopped oregano, halved cherry tomatoes, extra virgin olive oil and salt and pepper to taste. Set the salad aside.
Melt the butter in a pan over medium heat. Add the chopped onion and sautée for 1-2 minutes or until the onion has softened and has become translucent.
Add the chopped mushrooms and sautée for 5-10 minutes or until they’ve turned brown and their natural liquid has evaporated. When cooked, take the onion & mushroom mixture from the pan and set aside.
Use the same pan to brown the ground meat for about 10 minutes or until cooked thoroughly (the meat is no longer pink inside).
Add the onion & mushroom mixture, the shredded mozzarella and the hot sauce to the pan, on top of the meat. Mix with a spatula until the cheese has melted and the ingredients are well combined. Take the mixture from the pan and set aside.
Hmmmm, so much gooey yumminess, right? Just looking at this picture makes my mouth water:
Cut the baguette roll in half lengthwise and scoop out the inside. Using a brush, moisten the inside of the roll with extra virgin olive oil.
Add the sliced Swiss cheese on the half roll which is going to make up the bottom of the panino.
Add the sliced red onion on top of the cheese.
Carefully add about 2 tbsp of the meat & mushroom mixture on top of the red onion.
Add about 2 tbsp of the tomato & sweet corn salad on top of the meat & mushroom mixture.
Finish off with the other half roll, and press gently to allow the panino elements to blend in together.
Grill the panino for about 30 seconds or until golden brown.
Take the panino off the grill and cut it in half.
Serve the panino warm, with extra tomato & sweet corn salad on the side.
Wishing you all a great Sunday and Father’s Day celebration! 🙂
| Prep Time | 20 minutes |
| Cook Time | 30 minutes |
| Servings |
portion
|
- 1 baguette roll
- 1 lb ground chuck
- 1 cup chopped mushrooms
- 1 tbsp unsalted butter
- 1 chopped medium onion
- 1 cup shredded mozzarella cheese
- 1/2 tsp hot sauce
- 1 sweet corn
- 9 oz halved cherry tomatoes
- 2 tbsp extra virgin olive oil + extra for the baguette roll
- 1 tbsp chopped fresh oregano
- 3 slices Swiss cheese
- 1 handful sliced red onion
Ingredients
|
|
- Grill the sweet corn on a preheated hot grill for about 20 minutes.
- When done, take the corn off the grill and set aside to cool for a few minutes.
- Once the corn has cooled, carefully cut the kernels off the cob with a knife and put them in a bowl.
- Add the chopped oregano, halved cherry tomatoes, extra virgin olive oil and salt and pepper to taste. Set the salad aside.
- Melt the butter in a pan over medium heat.
- Add the chopped onion and sautée for 1-2 minutes or until the onion has softened and has become translucent.
- Add the chopped mushrooms and sautée for 5-10 minutes or until they've turned brown and their natural liquid has evaporated.
- Take the onion & mushroom mixture from the pan and set aside.
- Use the same pan to brown the ground meat for about 10 minutes or until cooked thoroughly (the meat is no longer pink inside).
- Add the onion & mushroom mixture, the shredded mozzarella and the hot sauce to the pan, on top of the meat.
- Mix with a spatula until the cheese has melted and the ingredients are well combined.
- Take the mixture from the pan and set aside.
- Cut the baguette roll in half lengthwise and scoop out the inside.
- Using a brush, moisten the inside of the roll with extra virgin olive oil.
- Add the sliced Swiss cheese on the half roll which is going to make up the bottom of the panino.
- Add the sliced red onion on top of the cheese.
- Carefully add about 2 tbsp of the meat & mushroom mixture on top of the sliced red onion.
- Add about 2 tbsp of the tomato & sweet corn salad on top of the meat & mushroom mixture.
- Finish off with the other half roll, and press gently to allow the panino elements to blend in together.
- Grill the panino for about 30 seconds or until golden brown.
- Take the panino off the grill and cut it in half.
- Serve the panino warm, with extra tomato & sweet corn salad on the side.
- Enjoy!
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