Avocado Veggie Panini

• butter or olive oil↗1.5 tablespoon
• finely chopped shallot1

  you can also use onion or garlic

• sliced small portobello mushrooms8 ounce
• cherry or grape tomatoes↗1 cup
• chopped kale2 cup

  stems removed

• salt to taste↗
• avocado↗2
• thick, sturdy wheat bread slices8
• soft white cheese

  e.g., provolone or mozzarella, optional

Step-by-step instructions

1. 1

   Heat the butter in a large skillet over medium‑high heat. Add the shallot; sauté until translucent. Add the mushrooms and sauté until they are lightly browned on the outside. Add the tomatoes and kale; sauté until they wilt and heat through. Remove from heat and season with salt.

2. 2

   Mash the avocado in a bowl with a fork. Spread a little avocado on each slice of bread. Assemble the sandwiches, carefully layering the vegetables on the bread. Add as many vegetables as possible, as the sandwiches will sag when you use the panini press.

3. 3

   If desired, place cheese over the vegetables, top with another slice of bread and place in a preheated panini press. When the bread is browned on the outside, remove it from the heat. If you haven't sliced the tomatoes, be careful—they may burst when you bite them and will be hot!