Grilled Portobello Mushroom with Tomatoes, Radicchio and Cheese on Olive Bread

Makes: 4 sandwiches
Prep time: 30

Softened butter
4 medium (4-inch diameter) portabella mushroom caps, cleaned and stemmed
1/2 teaspoon garlic salt
1/4 teaspoon freshly ground black pepper
8 large slices olive, rustic or sourdough bread
4 tablespoons pesto
2 rounds (8 ounces) Bittersweet Plantation Dairy Fleur-de-Lis triple cream cheese or American-made cow's milk Brie
4 large radicchio leaves
4 plum tomatoes, sliced

Brush butter over both sides of mushrooms and season with garlic salt and pepper. Place in a panini maker. Cook 3 to 4 minutes in panini maker. Spread pesto on 4 slices of bread. Top with half of cheese, radicchio, mushroom caps, tomato slices, remaining cheese and remaining bread. Brush outsides of bread slices with butter. Cook sandwiches in a preheated panini maker until golden brown and cheese is melted, about 3 minutes.

Note: Sandwiches may be cooked in a preheated ridged grill pan or skillet over medium heat. Place a heavy skillet on top of sandwiches to flatten; cook 3 minutes. Turn; replace skillet and continue to cook 3 to 4 minutes or until golden brown and cheese is melted.