Total Time: 35 minutes
Servings: approximately 4
These marinated portabello sandwiches offer plenty of flavor and heft to please eaters of all types.
- 5 tablespoons olive oil
- 5 tablespoons red wine vinegar
- 1 1/2 teaspoons dried oregano
- 1 1/2 teaspoons fennel seeds, crushed or ground
- 1 pound portabello mushrooms
- 1/2 red onion, thinly sliced
- 4 ciabatta rolls
- 4 ounces provolone cheese, sliced
- 4 ounces shredded romaine lettuce
Sun-dried Pesto Spread
- 1 cup sun-dried tomatoes
- 1 clove garlic, peeled
- 1/4 cup parsley leaves
- 1/4 cup basil leaves
- 2 tablespoons pine nuts
- 2 tablespoons olive oil
- 1/4 cup shredded Parmesan cheese
- 1/2 cup water
- Pinch of ground black pepper
- Scrape out and discard the gills of each mushroom. Cut caps into 1/2-inch thick slices. In a small bowl, mix together the oil, vinegar, oregano and fennel, reserving 2 tablespoons. Place the sliced portabellos in the marinade for 20 minutes. Mix together the onion and remaining marinade in a small bowl and set aside.
- Place tomatoes, garlic, parsley, basil, pine nuts, olive oil and Parmesan in a food processor and blend until the mixture is a spreadable paste, adding water as needed. Season to taste with pepper and set aside.
- Heat a large skillet over medium-high heat. Remove the mushrooms from the marinade and sauté for 5-10 minutes until just tender. Remove from heat. Season with salt and pepper.
- To assemble sandwiches, place provolone slices on the bottom half of each ciabatta roll, then divide the sun-dried tomato spread, sautéed mushrooms, marinated onions and lettuce evenly among the four sandwiches. Top with the other half of the roll and serve.
Lightly grill the ciabatta rolls before assembling the sandwiches and serve with a tangy bean or balsamic potato salad. Olive lovers will appreciate a smear of tapenade in their sandwich. In a hurry? Use a prepared pesto.
522 calories, 23 g. fat, 24 mg. cholesterol, 797 mg. sodium, 60 g. carbohydrate, 9 g. fiber, 23 g. protein
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