Elk and garlic mushroom panini

Time to rethink dinner. Try serving a panini for your evening meal with a side salad. Succulent slices of grilled elk and buttery, garlic mushrooms are sandwiched between crusty bread making this possibly the best pannini you have tasted.

1 lb (500g) elk strip loin (or sirloin) steaks
olive oil for brushing, plus 1 tablespoon extra
salt and freshly ground pepper
1 tablespoon butter
1 lb (500g) thinly sliced mushrooms
4 garlic cloves, minced
3/4 cup grated white cheddar cheese
1/3 cup mayonnaise
1 tablespoon Dijon mustard
12 slices crusty bread, buttered

Brush both sides of each steak with oil; sprinkle with salt and pepper. Heat frying pan over medium-high heat until hot. Cook elk for about 3 minutes per side until cooked medium-rare. Let stand for 5 minutes before cutting into thin slices.

Heat extra oil and butter in same frying pan over medium-high heat. Add mushrooms and garlic and cook, stirring occasionally, for about 5 minutes or until mushrooms are softened. Combine cheese, mayonnaise and mustard in a small bowl. Spread mixture over unbuttered side of each slice of bread.

Top half of cheese mixture side of bread slices with elk slices and mushroom mixture. Top with remaining bread slices, butter side up. Place the sandwiches in a preheated pannini press, sandwich maker or two-sided grill. Cook for 3 to 5 minutes or until golden. Serves 6.


Recipes featured on food show Simple, Fresh, Delicious with Lovoni Walker.


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