• (2) tbsp extra virgin olive oil
  • (1) bunch asparagus, trimmed
  • (½) lb mushrooms, chopped
  • (2) garlic cloves, chopped
  • (1) bunch watercress, roughly chopped
  • (1) lemon, juiced
  • (2) tsp salt
  • (1) tsp pepper
  • (4) oz soft goat cheese
  • (2) french baguettes, ends removed


  1. Heat a large sauté pan over medium-high heat with extra virgin olive oil
  2. When pan is heated, add garlic and cook for one minute
  3. Add mushrooms, asparagus, salt and pepper to pan and cook for 5-6 minutes
  4. Turn heat to low and add watercress and lemon juice and cook for an additional minute, remove from heat
  5. Heat a panini maker or grill to high heat
  6. Cut each baguette in half and then cut through center — you should have enough for 4 panini
  7. Spread one ounce of goat cheese per panini
  8. Add a quarter of the vegetable sauté to each panini
  9. Add prepped panini to panini maker or grill and close, press for about 5 minutes

Mushroom, Asparagus, Watercress and Goat Cheese Panini