Sometimes with food, I forget to show you the things that I love the most.
You know? The simple things. The kind of stuff I eat every day when I’m by myself. Like quick salads and sandwiches that I can just throw together and think about all day until I get to eat it. Simple is better in my opinion.
This portobello pesto sandwich has everything I want between two pieces of ciabatta – marinated roasted portobellos, mayo, Provolone, pesto, and tomato. Heaven, really.
Wishing all of you the happiest of weekends starting tomorrow. I’m catching up on sleep!
- 2 Portabello mushroom caps
- 1/4 cup balsamic vinegar
- a dash of olive oil
- a sprinkle of sea salt
- fresh ground pepper
- 2 Ciabatta rolls, sliced in half
- 2 tbsp mayonnaise
- 2 slices of Provolone cheese
- 2 tbsp basil pesto (I used homemade)
- 1/2 fresh vine tomato, sliced
- Preheat your oven to 425°F.
- To prepare the mushroom caps, remove the stems with a knife and the gills with a spoon. Place them in a shallow baking dish and drizzle with balsamic vinegar and olive oil. Make sure the mushrooms are fully coated and marinate for 30 minutes (15 minutes on each side). Sprinkle with sea salt and fresh ground pepper.
- Drain the marinade and roast the mushrooms in a baking dish for about 15 minutes at 425°F, turning once halfway through. Add cheese in the last two minutes.
- To toast ciabatta rolls, brush each half with olive oil and stick them in the oven (just on the rack) while the mushrooms are cooking (about 7 minutes or until golden on top).
- Once the mushrooms are cooked and the ciabatta is toasted, begin assembly - begin with toasted ciabatta bottom, followed by mayo, roasted Portobello, homemade pesto, tomato slices, and the other half of the roll.
A Warm Vanilla Sugar Original