Grilled Shrimp Toast Panini

Sauté the chopped shiitake mushrooms in a small stick proof skillet

with 2 t. oil until just golden, about 3 minutes. Add a pinch of salt and pepper. Set aside.

In a food processor, add the next eight ingredients ( shrimp through salt. )

Pulse until chunky. Add the water chestnuts and cooled shiitake mushrooms and pulse until almost smooth. Place the mixture in a bowl, and refrigerate for an hour, or overnight.

Roll out the bread slices until flattened slightly.

Cut off crusts, and cut each into perfect squares.

Cut each slice into 4 triangles, 2 paninis per slice.

Spoon a heaping tablespoon of mixture onto a bread triangle.

Top with another piece of bread to make a sandwich.

Place all sandwiches on a plate. When done, put the sesame seeds on a small plate. Dip each of three edges of the sandwiches into the seeds. coating the sides.

Heat canola oil in a grill pan. Over medium heat grill 4 sandwiches at a time.

Use a pastry brush, and brush the tops and sides with some oil from the pan.

When grill marks show in the first side, flip over with a spatula, and after 1 minute, press. I use a cast iron grill pan, and a cast iron press.

Keep the press on for 30 seconds, and place all paninis in a baking pan.

Toast in a pre-heated 350 degree oven for 5 - 7 minutes, or until cooked through. Sprinkle with salt to taste.

Serve warm with dipping sauce.

Dipping Sauce

In a small sauce pan add :

1/4 cup tamari or soy sauce, 1T. seasoned rice vinegar, 1T. mirin,

1 t. minced ginger, 1 t. minced garlic, 2T. chicken stock, 1 T. minced scallions,

2T. sugar and 2" piece of lemon grass ( or some lemon rind .)

Bring to a boil, then simmer just 5 minutes.

Nice additions :

sesame seeds, fresh mint sprig and or sprinkle of hot pepper flakes.