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Mushroom Tartine

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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.


  • 1216 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)


  1. Slice mushrooms as thinly as possible.
  2. 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.)
  3. 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.
  • Prep Time: 10 minutes
  • Cook Time: 3 minutes