Portobello Mozzarella Sandwich
A plant-forward sandwich of grilled Portobello mushrooms, fresh mozzarella, tomato-basil bruschetta topping, pesto mayo, arugula, and balsamic glaze on ciabatta roll.
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Portobello Mozzarella Sandwich
A plant-forward sandwich of grilled Portobello mushrooms, fresh mozzarella, tomato-basil bruschetta topping, pesto mayo, arugula, and balsamic glaze on ciabatta roll.
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| Servings |
| 4 |
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Ingredients
- 1pound fresh portobello mushroomscleaned, stems removed, sliced thin
- 3Tbsp olive oil
- 1/4tsp garlic powder
- 1/4tsp kosher salt
- 1/8tsp ground black pepper
- 1/4cup mayonnaise
- 2 1/2Tbsp prepared basil pesto
- 4ea ciabatta rolls 4″ x 4″split in half
- 4oz fresh mozzarella cheese ovalinisliced
- 4oz tomato bruschetta toppingrecipe follows
- 2oz fresh baby arugula
- 1/4cup prepared balsamic glazesee note below
Tomato Bruschetta Topping – Combine All Ingredients
- 1/4lb fresh plum tomatoescored and diced
- 2 Tbsp red onionpeeled and minced
- 2Tbsp fresh basil leavesthinly sliced
- 1tsp olive oil
- 1/4tsp kosher salt
- 1pinch ground black pepper
- 1pinch fresh garlicpeeled and finely minced
Instructions
- Preheat grill pan or grill.
- Toss sliced mushrooms with olive oil, garlic powder, salt, and pepper.
- Grill mushrooms until fork-tender, 3 to 4 minutes on each side. Let cool.
- Mix mayonnaise with pesto until combined. Spread 2 Tbsp Pesto Mayonnaise on cut sides of each roll.
- For each sandwich, layer 1/4 of the grilled mushrooms, mozzarella slices, tomato bruschetta topping, arugula and balsamic glaze.
- Top with other roll halves. Cut diagonally in half to serve.
Recipe Notes
Note: You can purchase balsamic glaze in the grocery store or make your own by simmering balsamic vinegar in a saucepan until it reduces and thickens to a syrup consistency.