Sandwich of the Week: Portabello Panini

By RACHEL WHARTON

Friday, August 22nd 2008, 4:00 AM

This is one of those sandwiches vegetarians flaunt in their carnivorous friends' faces. This buttered-and-pressed baby is rich, filling and packed with flavors, thanks to marinated mushrooms, roasted peppers, basil and creamy mozzarella. Better still, this rooftop joint serves it with a pile of fries and garlic mayo.

Portabello Panini

From Empire Hotel Rooftop, 44 W. 63rd St., (212) 265-7400; makes two panini

For the marinade

2 tablespoons olive oil, plus extra for grilling
2 tablespoons balsamic vinegar
1 tablespoon garlic, finely diced
1 tablespoon each fresh rosemary, thyme, parsley

For the sandwich

4 portobello mushrooms
2 red peppers
2 squares foccacia bread
4 tablespoons butter, softened
2 slices fresh mozzarella
2 slices red onion
Handful baby arugula
6 basil leaves

Mix marinade ingredients in a stainless steel bowl. Clean mushrooms, remove stem and black gills. (Try using a large spoon.) Add to marinade and let sit for up to 2 hours. Grill or broil until tender and slice on the bias. Coat peppers with oil and season with salt, then roast along with mushrooms until charred. Put in a bowl covered with plastic wrap. Let cool, then skin, seed and slice. Cut each piece of bread through center lengthwise to produce 2 slices. Top with mushroom slices, peppers, cheese, onion, arugula and basil, add top slice and spread bread with butter. Press in sandwich press or heat in a 375-degree oven for 5 to 7 minutes.

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