Adapted from Nancy Silverton’s Sandwich Book
Notes: Use these amounts as a guide — there is nothing more to this recipe than piling sliced cremini mushrooms onto bread and pressing the open-faced sandwich in a panini machine.
- 12–16 cremini mushrooms
- 4 slices bakery-style bread
- 1/4 cup extra-virgin olive oil
- sea salt to taste
- truffle oil (optional — use any good olive oil you have on hand if you don’t have truffle, but truffle is so good here)
- Slice mushrooms as thinly as possible.
- Brush one side of each slice of bread lightly with oil. Place the mushrooms in a row on the unoiled side of the bread, slightly overlapping, making three to four rows to cover the surface. Dab the mushrooms with oil and sprinkle with salt. (As I type this, I am realizing I didn’t do this — I waited to drizzle the tartines with truffle oil and to sprinkle them with sea salt until after I pressed them.)
- Place the bread, mushroom side up, in a panini machine and close the grill top over the bread, pressing the top of the grill down to slightly smash the bread. Grill for about 3 minutes on medium high, until the bread is golden brown and mushrooms are sizzling and cooked through.