YIELD: 24 SERVINGS
9 lbs. Portobello mushroom caps, stems and gills removed, cut into ½" slices
½ cup vegetable oil
2 cups sweet soy glaze
1 cup Dijon mustard
24 baguette rolls
24 1-oz. slices smoked mozzarella
Saute mushrooms in oil until browned and tender. Stir in 1 ½ cups sweet soy glaze. Whisk mustard with remaining ½ cup soy glaze.
Split 1 roll per serving and remove some of the crumb. Spread bottom of roll with 1 Tbsp. mustard mixture and top with ½ cup mushrooms and 1 slice cheese. Close panino with top of roll.
Grill in a panini press or on a grill or griddle with a weight on top, until cheese is melted and outside of roll is golden.
Photo and recipe: Kikkoman Sales USA, Inc.