This is the first in a series of upcoming sandwich recipes I’ll be posting in conjunction with Mezzetta’s “Make That Sandwich” Contest.
The lovely folks over at Mezzetta reached out to me about entering the contest a couple of weeks ago. I was very excited when I received their e-mail because I’ve been using their products for years and love their pepperoncini’s, olives and sliced jalapeños! I then found out that there was a $25,000 prize for the winner. Let me tell you, being a full time food blogger, the thought of winning $25,000 sounds pretty amazing right now!
I immediately started brainstorming and came up with a different sandwich for each of their categories: hot, cold and vegetarian. This is my vegetarian sandwich!
While I usually love a couple slices of delicious bread to hold my sandwich together, I decided to go totally vegetarian and totally gluten free with this Portobello Caprese Sandwich.
Two hearty portobello mushrooms filled with fresh mozzarella, Mezzetta Sun-Ripened Dried Tomato Pesto and loads of other delicious flavors make this is a unique sandwich not to be missed!
- 2 large portobello mushrooms
- 2 tbsp Mezzetta Sun-Ripened Dried Tomato Pesto
- 1 tsp Mezzetta Crushed Garlic
- 1/2 cup fresh mozzarella cheese (sliced)
- 1/2 roma tomato (sliced)
- 4-6 large fresh basil leaves
- 1/4 cup Mezzetta Sliced Peperoncini’s
- 1/2 cup Mezzetta Roasted Bell Peppers
- olive oil cooking spray
Turn heat on the grill to medium or preheat the oven to 400°.
Begin by cleaning out the inside of the mushrooms with a spoon. During this process, try not to break the sides of the mushroom. (You want to be sure and keep all those delicious goodies inside the sandwich during the grilling process!)
Place 1 tbsp of pesto and 1/2 tsp of crushed garlic onto each mushroom.
Top each portobello with a large slice of mozzarella.
Top one of the mushrooms with the sliced tomatoes.
Then add the basil.
On the other mushroom, top with the peperoncini’s.
Then the roasted bell peppers.
Carefully put the two sides together.
Spray the grill with cooking spray then place the sandwich onto the grill for 20 minutes, flipping carefully half way through.
If a grill is not available, you can also place the sandwich into the oven on a rimmed baking sheet for 20 minutes or until the mozzarella is melted.
Remove from the grill and dig in!
So much melty goodness and flavor in every bite!
The portobello mushroom is so meaty, making it the perfect exterior for this vegetarian sandwich!
♣ Vegetarian Option: This recipe is vegetarian.
♦ Gluten Free Option: This recipe is gluten-free.