Portobello Mozzarella Sandwiches
Find your local farmer’s market at ncfarmfresh.com to pick up fresh mushrooms (typically in season through May) to add the taste of spring to this delightful sandwich.
Ingredients
Tomato Bruschetta Topping
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¼ pound fresh plum tomatoes, cored and diced
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2 tablespoons red onion, peeled and minced
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2 tablespoons fresh basil leaves, thinly sliced
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1 teaspoon olive oil
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¼ teaspoon kosher salt
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1 pinch ground black pepper
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1 pinch fresh garlic, peeled and finely minced
Sandwiches
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4 ciabatta rolls (4-by-4 inches), split in half
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1 pound fresh portobello mushrooms, cleaned, stems removed, sliced thin
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3 tablespoons olive oil
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¼ teaspoon garlic powder
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¼ teaspoon kosher salt
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⅛ teaspoon ground black pepper
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¼ cup mayonnaise
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2½ tablespoons prepared basil pesto
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4 ounces fresh mozzarella cheese, sliced thin
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4 ounces tomato bruschetta topping
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2 ounces fresh baby arugula
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¼ cup balsamic glaze
Directions
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For the tomato bruschetta topping, combine tomatoes, onion, basil, olive oil, salt, pepper and garlic in a bowl. Set aside.
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For the sandwiches, preheat grill or grill pan to medium heat.
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Toss sliced mushrooms with olive oil, garlic powder, salt and pepper.
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Grill mushrooms until fork-tender, about 3–4 minutes on each side. Let cool.
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Mix mayonnaise with pesto until combined. Spread 2 tablespoons pesto mayonnaise on cut sides of each roll.
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For each sandwich, layer ¼ of grilled mushrooms, mozzarella slices, tomato bruschetta topping, arugula and balsamic glaze.
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Top with other roll halves. Cut diagonally in half to serve.
