Find your local farmer’s market at ncfarmfresh.com to pick up fresh mushrooms (typically in season through May) to add the taste of spring to this delightful sandwich.
Tomato Bruschetta Topping
¼ 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
¼ teaspoon kosher salt
1 pinch ground black pepper
1 pinch fresh garlic, peeled and finely minced
Sandwiches
4 ciabatta rolls (4-by-4 inches), split in half
1 pound fresh portobello mushrooms, cleaned, stems removed, sliced thin
3 tablespoons olive oil
¼ teaspoon garlic powder
¼ teaspoon kosher salt
⅛ teaspoon ground black pepper
¼ cup mayonnaise
2½ tablespoons prepared basil pesto
4 ounces fresh mozzarella cheese, sliced thin
4 ounces tomato bruschetta topping
2 ounces fresh baby arugula
¼ cup balsamic glaze
For the tomato bruschetta topping, combine tomatoes, onion, basil, olive oil, salt, pepper and garlic in a bowl. Set aside.
For the sandwiches, preheat grill or grill pan to medium heat.
Toss sliced mushrooms with olive oil, garlic powder, salt and pepper.
Grill mushrooms until fork-tender, about 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 ¼ of grilled mushrooms, mozzarella slices, tomato bruschetta topping, arugula and balsamic glaze.
Top with other roll halves. Cut diagonally in half to serve.
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