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Portobello Italian Sandwiches Recipe
This recipe is a quick and easy fix for when you want a couple of savory Meatless Monday sandwiches without too much fuss. It benefits from the use of some premade ingredients. I used California Sun-Dry's Sun-Dried Tomato Pesto and Enrico Formella's Muffuletta Salad. The recipe is for two sandwiches, but you can easily expand it to suit the number of people you want to serve.
Portobello Italian Sandwiches
2 Portobello mushroom caps large enough to cover the surface of your bread.
Olive oil to brush on the mushroom caps
California Sun-Dry's Sun-Dried Tomato Pesto (a little more than a tablespoon per cap)
Enrico Formella's Muffuletta Salad
2 slices provolone cheese
2 buns (Use crusty Italian buns or hamburger buns.)
Wash and thoroughly dry the mushroom caps. On the outside of the dried cap, brush olive oil. If you don't have a brush, a small piece of paper towel or coffee filter works. Let stand for a couple of minutes before you turn them back over.
Put the mushrooms on a metal baking sheet that has been covered in foil. Spread the California Sun-Dry's Sun-Dried Tomato Pesto over the gills of each mushroom cap. It should take a little more than a tablespoon to get edge-to-edge coverage. Get good coverage, but donít put it on too thickly. Next, add a layer of the muffuletta olive salad. Let the mushrooms stand for half an hour to allow the flavors to permeate the mushrooms. Finally, add a slice of provolone cheese. In A 450 degree F. oven, bake the mushroom caps until the cheese has melted and is bubbly, about 10-15 minutes. When the mushrooms are done, pull them out of the oven and let stand for 5-10 minutes.
Prepare the buns by grilling them until they are golden brown. Use Romaine lettuce, sliced tomatoes, and slivered sweet onions. You can drizzle Italian dressing over the veggies, or just use a nice mayo or ranch dressing on the buns. Show your creative style.
California Sun-Dry's Sun-Dried Tomato Pesto comes in an 8.5 ounce jar. It is not refrigerated until after it is opened. It is excellent as a condiment on sandwiches to give them a huge punch of flavor. The ingredients are simple. It is made from basil puree, sun-dried tomatoes, canola oil, garlic, Parmesan cheese, sugar, almonds, salt, and extra virgin olive oil. It also has phosphoric acid, soy lecithin, and xanthium gum. A quarter cup is 130 calories with 13 grams of fat and 7 grams of carbohydrate. You also get significant amounts of Vitamins A, C, calcium, and iron. I recommend this product.
Enrico Formella's Muffuletta Salad is chunkier than That Pickle Guy's. The ingredients are not so ground together. While I am a big fan of That Pickle Guy's olive salad, I also appreciate this one. It is a family-made product with over 100 years of history. The olive salad is tasty. It has black and green olives, soybean oil, celery, bell peppers, cauliflower, pimentos, water, vinegar, spices, and some preservatives which equal 1/10 of 1% of the total. I would prefer olive oil, instead of soybean oil, but I am sure that would increase the price of the product substantially. This product is great on sandwiches, in pasta, and used as a salad topper.
Enjoy your Meatless Monday treat, but remember, you can eat these Portobello Italian Sandwiches any day of the week!
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