Marinated Portobello Panini

Ingredients

• 1 ounce cheese blue crumbled
• 0.3 cup garlic-and-herbs spreadable cheese light (such as Alouette )
• 12 ounce ciabatta bread italian
• 2 teaspoons dijon mustard 
• 12  basil leaves fresh
• 0.5 teaspoon garlic minced
• 0.3 cup kalamata olives pitted coarsely chopped
• 2 tablespoons olive oil vinaigrette reduced-fat
• 6 ounce pre- portobello mushrooms 
• 1 medium tomatoes cut into 8 slices

Equipment

• bowl
• frying pan
• aluminum foil
• ziploc bags
• microwave

Directions

1. Place mushrooms in a quart-size zip-top plastic bag.
2. Add vinaigrette; seal bag, and gently toss to coat.
3. Let stand 15 minutes.
4. . While mushrooms marinate, cut bread loaf in half horizontally. Hollow out top and bottom halves of loaf, leaving a 1/2-inch border. Reserve torn bread for another use.
5. Combine cheeses in a small microwave-safe bowl; microwave at HIGH 15 seconds or until soft.
6. Add olives, mustard, and garlic; stir well.
7. Spread mixture on bottom half of loaf; top with basil, tomato, and mushrooms. Top with remaining half of loaf. Coat both sides of sandwich with cooking spray.
8. Heat a large nonstick skillet over medium heat; place sandwich in pan.
9. Place a piece of foil over sandwich; top with a heavy skillet. Cook 2 minutes. Turn sandwich; replace foil and heavy skillet. Cook 1 to 2 minutes or until golden brown.
10. Cut into 4 equal portions.