2 tbsps of olive oil
1 portablella muchroom, sliced
1 tomato , sliced (plum tomatoes work best)
1 tbsp balsamic vinegar
1 zucchini , sliced lengthwise
10 fresh basils leaves
1 fresh mozzarella , sliced and brought to room temperature
1 slices of chiabattum or other artisanal bread
Heat enameled grill pan and Panini press, slowly, up to Medium-high heat.
Coat mushrooms and zucchini with oil, sear and press until cooked. Remove from pan.
Coat tomato slices with balsamic vinegar, shake off excess.
Oil Bread slices. Lay two slices, oil side down in the grill pan. Starting with the cheese, layer remaining ingredients on each of the bread slices. Cover each stack with a second bread slice and press.
Sear about 5 minutes.