Sauté mushrooms in oil until browned and tender. Stir in 1 1/2 cups sweet soy glaze. Whisk mustard with 1/2 cup sweet soy glaze. Split 1 roll per serving and remove some of the crumb. Spread bottom of roll with 1 tablespoon mustard mixture and top with 1/2 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.
ingredients
9 pounds portobello mushroom caps, stems and gills removed, cut into ½ inch slices
½ cup vegetable oil
2 cups Kikkoman Sweet Soy Glaze
1 cup Dijon mustard
24 baguette rolls
24 1-ounce slices smoked mozzarella
directions
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THE STORY OF SOY SAUCE
Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.
READ THE STORY OF SOY SAUCE