PORTABELLA, PESTO FOCACCIA SANDWICH

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Portabella, Pesto Focaccia Sandwich image

Wait til you taste this sandwich - it is hearty enough to serve for dinner. I have said serves 4 but it depends on your appetite. Recipe is from the column "The Chopping Block" by Philomena Corradeno tweaked by Bergy

Provided by Bergy

Categories     Lunch/Snacks

Time 25m

Yield 4 serving(s)

Number Of Ingredients 8

2 tablespoons olive oil
4 large portabella mushrooms, stem & gills removed
4 slices cheddar cheese, 1/4 inch slices, the cheese is to fit inside the mushroom caps
1 rosemary focaccia bread or 1 herb focaccia bread
1/4 cup pesto sauce, homemade or 1/4 cup store bought pesto sauce
4 slices tomatoes (thick slices)
lettuce (to garnish)
salt & pepper

Steps:

  • Brush the mushrooms with oliveoil and grill or broil them , cap side down until they are brown & cooked.
  • Turn them over and place a slice of cheese in each cap, cook until the cheese starts to soften.
  • While the mushrooms are cooking warm the foccacia bread.
  • Cut the foccacia bread in two so you have a large hamburger bun.
  • Place the portabellos on the bottom half of the bread, divide the pesto between the 4 caps, top with tomato slices, add lettuce, cover with top half of the bread and cut into 4 pices.
  • Enjoy.

Nutrition Facts : Calories 197.9, Fat 16.2, SaturatedFat 6.9, Cholesterol 29.4, Sodium 180.1, Carbohydrate 5.4, Fiber 1.5, Sugar 2.2, Protein 9.2

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