Vegetarian Grilled Portabella Muffuletta Sandwich
Ingredients
Olive Salad
-
½
c.
sliced green olives
-
1
tbsp.
liquid from jar
-
¼
c.
sliced kalamata olives
-
¼
c.
cauliflower florets
-
¼
c.
sliced jarred artichoke hearts
-
¼
c.
diced roasted red peppers
-
2
tbsp.
diced celery
-
5
pepperoncini, thinly sliced
-
1
clove
garlic, crushed
-
1
tbsp.
capers
-
1
tbsp.
olive oil
-
1
tbsp.
red wine vinegar
-
1
tsp.
dried oregano
-
freshly ground pepper
Sandwiches
-
1
large loaf
ciabatta bread, halved lengthwise
-
4
large
portabella mushrooms, gills removed
-
olive oil mister or cooking spray
-
salt + pepper to taste
-
4
slices
provolone cheese
Instructions
- Combine all olive salad ingredients in a small bowl, cover, and refrigerate for at least 8 hours.
- Preheat the grill to high and spray with olive oil.
- Grill the mushrooms, seasoned with salt and pepper, for 5-10 minutes until softened.
- Spread olive salad on the bottom half of the ciabatta bread.
- Layer the grilled mushrooms and cheese on top, then press the other half of the bread on top.
- Cut the sandwich into 4 equal segments and serve immediately or wrap and refrigerate upside down for up to a day.
Nutrition Facts (estimated)
Servings
4 sandwiches
Calories
460
Total fat
17g
Total carbohydrates
62g
Total protein
18g
Sodium
1788mg
Cholesterol
13mg
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