Notes: Our first ever Panini. We both thought this was pretty good. Again lots of mushrooms but it didn’t really bother me. The hummus I made contained garlic, jalapeno and red bell peppers, olives, tamari and lemon juice. We served the sandwich with baked sweet potato chips.

Ingredients:
8 ounces mushrooms, sliced
Tamari or Bragg Liquid Aminos to taste
4 slices whole grain bread
Hummus
4 green onions, chopped into rounds
½ cup chopped cilantro
3 handfuls baby spinach

Directions:
Sauté the mushrooms on medium heat in a nonstick skillet for about 5 minutes or until soft. Season lightly with tamari or Bragg’s. Spread all 4 bread slices thickly with hummus. Sprinkle two pieces of the bread with green onions and cilantro and reserve the other two pieces as sandwich tops. Using a slotted spoon to allow any liquid to drain away from the mushrooms, place them on top of the green onions. Put a handful of spinach on top of the mushrooms. Top the two sandwiches with the reserved pieces of bread, and press to seal.
Carefully place the sandwiches in a nonstick skillet. Place a heavy casserole dish on top of the sandwiches to flatten them. Cook the weighted sandwiches on one side over medium heat for about 5 minutes, taking care not to let them burn. Flip sandwiches and cook the other side in the same way. When done, paninis will be quite thin and browned on both sides.

Source: The Engine 2 Diet book

Here are the bottoms of each of the 2 sandwiches before putting on the tops and cooking them.

And my panini press. There’s a panini in the making under that casserole dish.