Portobello Mozzarella Sandwiches
Ingredients
- Tomato Bruschetta Topping:
- 1/4 pound fresh plum tomatoes cored and diced
- 2 tablespoons red onion peeled and minced
- 2 tablespoons fresh basil leaves thinly sliced
- 1 teaspoon olive oil
- 1/4 teaspoon kosher salt
- 1 pinch ground black pepper
- 1 pinch fresh garlic peeled and finely minced
- Sandwiches:
- 1 pound fresh portobello mushrooms cleaned, stems removed, sliced thin
- 3 tablespoons olive oil
- 1/4 teaspoon garlic powder
- 1/4 teaspoon kosher salt
- 1/8 teaspoon ground black pepper
- 1/4 cup mayonnaise
- 2 1/2 tablespoons prepared basil pesto
- 4 ciabatta rolls 4-by-4 inches, split in half
- 4 ounces fresh mozzarella cheese sliced small
- 4 ounces tomato bruschetta topping
- 2 ounces fresh baby arugula
- 1/4 cup balsamic glaze
Instructions
- To make tomato bruschetta topping: In bowl, combine tomatoes, onion, basil, olive oil, salt, pepper and garlic. Set aside.
- To make sandwiches: Preheat grill pan or grill to medium heat.
- Toss sliced mushrooms with olive oil, garlic powder, salt and pepper.
- Grill mushrooms until fork-tender, 3-4 minutes on each side. Let cool.
- Mix mayonnaise with pesto until combined. Spread 2 tablespoons pesto mayonnaise on cut sides of each roll.
- For each sandwich, layer 1/4 of grilled mushrooms, mozzarella slices, tomato bruschetta topping, arugula and balsamic glaze.
- Top with other roll halves. Cut diagonally in half to serve.
Notes
Recipe courtesy of Aramark