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(Yield: 24 servings)
9 pounds portobello mushroom caps, stems and gills removed, cut into ½ inch slices
½ cup vegetable oil
2 cups Kikkoman Sweet Soy Glaze
1 cup Dijon mustard
24 baguette rolls
24 1-ounce slices smoked mozzarella
Sauté mushrooms in oil until browned and tender. Stir in 1 1/2 cups sweet soy glaze. Whisk mustard with 1/2 cup sweet soy glaze. Split 1 roll per serving and remove some of the crumb. Spread bottom of roll with 1 tablespoon mustard mixture and top with 1/2 cup mushrooms and 1 slice cheese. Close panino with top of roll. Grill in a panini press or on a grill or griddle with a weight on top, until cheese is melted and outside of roll is golden.
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