Portobello Panini with Herbed Goat Cheese

Slicing the top off the ciabatta roll helps the ingredients meld better when they're heated.

Ingredients

1 medium ciabatta roll (an oval-shaped, dome-topped roll)
or whole-wheat English muffin
2 tablespoons mild-flavored fresh goat cheese
2 tablespoons nonfat milk
2 tablespoons finely chopped mixed fresh herbs, such as basil, fennel fronds, and oregano
Salt and pepper to taste
Freshly squeezed juice of 1/2 lemon
1 handful arugula (about 2 ounces)
1 medium portobello mushroom cap, cleaned and sliced into 1/8-inch pieces
2 teaspoons olive oil

Directions

Preheat a panini grill. (If you don't have a panini grill, use an outdoor grill, toaster oven, or frying pan. Then wrap a brick in foil and use it as a weight for pressing the sandwiches.)

Using a serrated knife, remove the domed top of the ciabatta roll. The roll should now be about 1 inches thick. Slice the roll horizontally. (If using an English muffin, skip this step.)

Combine the goat cheese, nonfat milk, and herbs in a small bowl. Sprinkle with salt and freshly ground pepper to taste. Use a fork to blend thoroughly. Pour the lemon juice over the arugula and use your hands to toss.

Season mushroom slices with the same herbs you used to flavor the goat cheese, and saute in olive oil for about 5 minutes. Lay the mushroom slices across the bottom half of the roll, and cover with arugula. Thinly spread the goat cheese on the top half of the roll.

Grill the sandwich until the bread is golden brown and the cheese begins to melt, 2 to 3 minutes, and serve.