Roasted Portobello Panini

Instructions

1. Marinate the mushrooms
   In a bowl, whisk together balsamic vinegar, olive oil, minced garlic, Italian herbs, salt, and pepper. Place portobello caps in a shallow dish, gill side up, and pour marinade over them. Let marinate for 10 minutes, turning once halfway through.
2. Roast the mushrooms
   Preheat oven to 425°F (220°C). Place marinated mushrooms on a baking sheet, gill side down. Roast for 15-18 minutes until tender and juicy. Remove from oven and slice each cap into 1/2-inch strips once cool enough to handle.
3. Prepare the bread
   While mushrooms are roasting, lightly brush the cut sides of ciabatta bread with olive oil. Place on another baking sheet and toast in the oven for the last 5 minutes of mushroom roasting time until lightly golden.
4. Assemble the panini
   Spread a layer of basil pesto on the bottom half of each ciabatta slice or roll. Top with sliced roasted mushrooms, fresh mozzarella slices, roasted red pepper strips, and a handful of arugula. Place the top half of bread on each sandwich.
5. Grill the panini
   Heat a panini press or grill pan over medium heat. Place the assembled sandwiches on the press and grill for 3-4 minutes until bread is crispy and cheese is melted. If using a grill pan, press sandwiches with a heavy skillet and flip halfway through cooking time.
6. Serve
   Cut panini in half diagonally and serve immediately while warm and cheese is still melty. Pair with a side salad or soup for a complete meal.