Panino Sausage And Porcino Recipe

Mix sausage

In a medium bowl combine ground pork, breadcrumbs, grated cheese, chopped sage, parsley, minced garlic, crushed fennel seeds, kosher salt, and black pepper. Add cold water and mix gently until ingredients are evenly distributed; avoid overworking to keep patties tender. Chill mixture for 15 minutes to firm up (or 30 minutes if time allows).

Form patties

Divide the mixture into 2 equal portions. Form each into a flat round patty about the diameter of your roll and approximately 3/4 inch thick. Press a small dimple in the center of each patty with your thumb so they cook evenly.

Cook patties

Heat 1 tablespoon olive oil in a skillet over medium-high heat. When oil is shimmering, add patties and cook 4-5 minutes per side until well-browned and internal temperature reaches 160°F (71°C). Reduce heat to medium if they brown too quickly. Transfer cooked patties to a plate and tent with foil to rest for 5 minutes.

Prepare mushrooms

While patties chill or cook, wipe mushrooms clean and slice porcini and cremini to roughly uniform thickness. Finely chop shallot and mince garlic.

Sauté mushrooms

In a separate skillet, heat 1 teaspoon olive oil and 1 tablespoon butter over medium-high heat until foaming. Add shallot and sauté 30 seconds until fragrant. Add sliced mushrooms in a single layer (do in batches if needed so they brown) and cook undisturbed 2-3 minutes, then stir and cook another 2-3 minutes until golden and liquid begins to evaporate.

Deglaze & finish

Add minced garlic and fresh thyme and cook 30 seconds. Pour in 2 tablespoons dry white wine to deglaze, scraping up browned bits, and cook until wine reduces almost completely, about 1-2 minutes. Season with sea salt and black pepper. Remove pan from heat and stir in 1 teaspoon truffle oil. Taste and adjust seasoning.

Toast bread

Slice ciabatta rolls and lightly butter or brush with olive oil. Toast cut sides in a skillet or under broiler until golden and crisp, about 1-2 minutes per side. If using a panini press, warm to medium heat and press briefly to toast.

Dress bread (optional)

Spread Dijon mustard on one cut side and mayonnaise on the other if desired for extra flavor and moisture.

Assemble sandwiches

On the bottom half of each toasted roll place 2 lettuce leaves, top with the warm sausage patty, then pile 2-3 tablespoons of the sautéed porcini and mushroom mixture over the patty. Drizzle an additional light drop (about 1/4 teaspoon) of truffle oil over the mushrooms if you want a more pronounced aroma. Top with the other bread half.

Final press (optional)

If you prefer a pressed panino, place assembled sandwiches in a preheated panini press or skillet, weight with a heavy pan, and cook 1-2 minutes until warmed through and bread is sealed.

Serve

Cut sandwich in half and serve immediately while the sausage is warm and mushrooms are aromatic.