Portobello, Pesto and Goat Cheese Panini

So I have been on a total panini kick lately.  Melted cheese deliciousness on crispy french bread?  What's not to love?!?  I have been playing around with different combinations and came up with this one.  Fresh pesto with mushrooms and goat cheese makes an amazing sandwich!  I knew it would be good, but it surpassed my expectations.  

The whole family loved it!  The pesto and mushrooms can be prepped earlier in the day, so the dinnertime rush can be kept to a minimum.  Serve with a simple salad or veggies (we chose roasted carrots on this day), and you have a tasty meal to satisfy the masses!  

Ingredients
rustic white bread (we use a french miche)
2 large portobello mushroom caps, remove stem and gills, sliced on angle
4-6 Tbsp olive oil, divided
2-3 Tbsp balsamic vinegar
1/2 C pesto
3-4 oz crumbled goat cheese
butter

 Directions

1. Place the mushroom slices into a bowl and toss with 3-4 Tbsp olive oil and balsamic vinegar.
2. Heat the remaining olive oil in a skillet over medium-high heat.
3. Place the mushroom slices in a single layer on the skillet and cook until softened, about 2 minutes.  Flip and cook an additional 2 minutes.  Remove from heat and set aside.  Chop into large pieces.
4. Heat your panini press to medium-high heat.
5. Butter the outer side of the bottom piece of bread.  Spread a layer of pesto on the inside of the bread.  Top with mushrooms and goat cheese.  Butter the outside of the top piece of bread and place it on top of the sandwich.
6. Cook in your panini press until crust is golden, about 7-10 minutes.  
7. Remove and let cool for a few minutes before slicing.  Eat and enjoy!

(makes 2 adult sandwiches and 1 kid sandwich)