Elk and Garlic Mushroom Panini

image :  Elk and Garlic Mushroom Panini


  • 1 lb (500g) elk strip loin (or sirloin) steaks
  • olive oil for brushing, plus 1 tablespoon extra
  • salt and freshly ground pepper
  • 1 tablespoon butter
  • 1 lb (500g) thinly sliced mushrooms
  • 4 garlic cloves, minced
  • 3/4 cup grated white cheddar cheese
  • 1/3 cup mayonnaise
  • 1 tablespoon Dijon mustard
  • 12 slices crusty bread, buttered


Time to rethink dinner. Try serving a panini for your evening meal with a side salad. Succulent slices of grilled elk and buttery, garlic mushrooms are sandwiched between crusty bread making this possibly the best panini you have tasted.

Brush both sides of each steak with oil; sprinkle with salt and pepper. Heat frying pan over medium-high heat until hot. Cook elk for about 3 minutes per side until cooked medium-rare. Let stand for 5 minutes before cutting into thin slices.

Heat extra oil and butter in same frying pan over medium-high heat. Add mushrooms and garlic and cook, stirring occasionally, for about 5 minutes or until mushrooms are softened. Combine cheese, mayonnaise and mustard in a small bowl. Spread mixture over unbuttered side of each slice of bread.

Top half of cheese mixture side of bread slices with elk slices and mushroom mixture. Top with remaining bread slices, butter side up. Place the sandwiches in a preheated pannini press, sandwich maker or two-sided grill. Cook for 3 to 5 minutes or until golden.

Serves 6.