Loaded with bold flavors, meaty textures, and just the right amount of indulgence, this sandwich is perfect for those looking for satisfying recipes for two.
The key to what makes this sandwich feel so special? It’s the combo of roasted red peppers, shredded fontina cheese, and a garlic rosemary mayo that adds way more than just a creamy spread. Plus, portobello mushrooms do the heavy lifting as a meatless option that’s still hearty and satisfying.
Easy Upgrades That Make It Feel Gourmet
Not all paninis need a fancy press. For this recipe, a nonstick grill pan plus the weight of a Dutch oven works just fine—giving it those crave-worthy grill marks and even a satisfying crunch.
Using a wide artisanal loaf instead of standard sandwich bread means you’ll get larger, crispier slices that hold up under the gooey layers of cheese and juicy mushrooms. No sogginess here.
There’s no shortcut around the flavor either. Pre-cooking the mushrooms first not only ensures they get that savory, browned finish, but it also keeps the bread from turning mushy later. This one extra step makes all the difference in both texture and taste.
Small Batch Meals That Hit Different
Finding quality recipes for two can be a struggle—either they’re too simple to feel exciting, or require awkward half-portion math. But this panini hits the sweet spot.
Everything fits into a single skillet, and there’s just enough of everything: no leftovers, no waste, just two perfectly toasted sandwiches made to enjoy fresh.
It’s also one of those meals where a little prep goes a long way. Minced garlic and rosemary stir right into mayo for a creamy herb spread that gets swiped on thick.
And assembling the sandwiches doesn’t take long—half the cheese, mushrooms, peppers, then top it off with the rest of the cheese. That layering matters. It makes sure every bite gets melty, mushroomy, and a little bit peppery.
A Sandwich That Doesn’t Feel Basic
Sometimes paninis feel like they’re all crust and no core. But this one balances it all out. With earthy mushrooms, sharp cheese, a hint of garlic, and that whisper of rosemary, the flavor feels layered without being fussy.
It’s filling, but not heavy. Rich, but not overwhelming.
And even if you don’t have a grill pan, that’s not a dealbreaker. A regular 12-inch nonstick skillet totally works here.
You still get the crisped-up crust and melty cheese action—just make sure to press it down with something heavy, like a Dutch oven or a cast-iron lid.
Make It Your Own With Easy Swaps
While the original recipe leans into a rustic, European-style vibe, it’s got flexibility. Swap out the fontina with mozzarella or provolone for a milder bite.
Can’t find roasted red peppers? Sun-dried tomatoes give a tangy twist that pairs up well with the mushrooms. Want it vegan? Sub the cheese for your go-to dairy-free melt and mix the garlic and herbs into a plant-based mayo instead.
And if it’s more of a dinner-for-one night? The leftovers hold up fine for lunch the next day. Just crisp them back up in a skillet or toaster oven for the best texture. No soggy bread here.
Ideal for Slow Dinners or Quick Lunches
This portobello panini fits just as easily into a casual lunch as it does into a slow Saturday dinner.
And because it’s built for two, there’s none of the pressure to scale up or freeze portions. It’s just enough—satisfying, flavorful, and a bit indulgent.
When the craving hits for something warm, cheesy, and made with just the right amount of effort, this one delivers. Recipes for two don’t have to feel like a compromise. They can be craveable, crisp-edged, and totally worth every bite.
Portobello Panini Recipe for Two
Equipment
- 12-inch nonstick grill pan or skillet
- Dutch oven or a heavy pot for pressing
Ingredients
- 3 large portobello mushroom caps halved
- 2 tablespoons extra-virgin olive oil divided
- ¼ teaspoon table salt
- ⅛ teaspoon pepper
- 2 tablespoons mayonnaise
- 2 garlic cloves minced
- 1 teaspoon minced fresh rosemary
- 4 slices crusty bread ½-inch thick
- 4 ounces fontina cheese shredded (1 cup)
- ¼ cup jarred roasted red peppers rinsed, patted dry, and sliced ½ inch thick
Instructions
- Sauté Mushrooms: Heat a 12-inch nonstick grill pan over medium heat for about 2 minutes, until water droplets sizzle on contact. Toss the halved mushrooms with 1 tablespoon of olive oil, salt, and pepper. Arrange them gill side up in the hot pan, then press down using a Dutch oven. Let them brown thoroughly, around 5 minutes per side. Once cooked, remove them from the pan and set aside. Clean the pan.
- Prepare Spread and Assemble Sandwiches: In a small bowl, mix together the mayonnaise, garlic, and rosemary. Spread this mixture onto one side of each slice of bread. Assemble two sandwiches by layering ingredients in this order: one slice of bread with mayo side in, half of the shredded cheese, the cooked mushrooms, roasted red peppers, and the remaining cheese. Top with the second slice of bread, also mayo side in, and gently press together.
- Grill Panini: Reheat the cleaned pan for a minute over medium heat. Brush the outer sides of the sandwiches with the remaining olive oil. Place the sandwiches into the pan, weigh them down with the Dutch oven, and cook until the bread is golden and crisp, and the cheese has melted—about 4 minutes per side. Flip halfway through for even cooking. Serve immediately.
Notes
- If you don’t have a grill pan, a regular 12-inch nonstick skillet will work just fine.
- Choose a rustic, wide loaf of bread rather than baguettes to allow for better layering and grill marks.
- Wrapping the base of your Dutch oven with foil makes post-cooking cleanup easier.
Davin is a jack-of-all-trades but has professional training and experience in various home and garden subjects. He leans on other experts when needed and edits and fact-checks all articles.