BREADLESS ITALIAN SUB SANDWICH
No need to pile on the deli-counter favorites on these low-calorie 'shroom sandwiches-a little goes a long way. Portobello mushroom caps stand in for bread, perfect for those looking for a gluten-free option. Be sure to serve each sub wrapped in wax paper to keep all the juices contained--then bite with confidence!
Provided by Food Network Kitchen
Time 20m
Yield 4 sandwiches
Number Of Ingredients 13
Steps:
- Position an oven rack in the top third of the oven and preheat the oven broiler.
- Remove the stems from the mushrooms and discard. Lay the mushroom caps gill-side-up and use a sharp knife to completely remove the gills (so that the caps will lie flat). Arrange the mushroom caps on a baking sheet, brush all over with 1 tablespoon of oil and sprinkle with 1/4 teaspoon salt. Broil until the caps are just tender, flipping halfway through, 4 to 5 minutes per side. Allow to cool completely.
- Whisk together the vinegar, pepperoncini, oregano, remaining 1 tablespoon oil and a few grinds of black pepper in a small bowl.
- Assemble the sandwiches: Arrange one mushroom cap, cut side-up, on a work surface. Fold 1 piece of provolone to fit on top of the cap and repeat with 1 slice each of ham and salami. Top with 1 slice of tomato and about 2 tablespoons of lettuce. Drizzle with some of the pepperoncini vinaigrette. Sandwich with another mushroom cap and secure with a toothpick threaded with an olive. Repeat with the remaining ingredients to make 3 more sandwiches. Wrap each sandwich halfway in wax paper (this will help catch all the juices) and serve.
Nutrition Facts : Calories 200 calorie, Fat 14 grams, SaturatedFat 4.5 grams, Cholesterol 25 milligrams, Sodium 590 milligrams, Carbohydrate 9 grams, Fiber 3 grams, Protein 12 grams, Sugar 6 grams
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