Grilled Mushroom Sandwich with Arugula Pesto Recipe
Food Recipes | Gameday | Italian | Sandwiches | Super Bowl
This Grilled Mushroom Sandwich with Arugula Pesto is a twist on Caprese style where, instead of tomatoes, mozzarella, and basil pesto, we opt for grilled portobello, burrata cheese, and arugula pesto. We’d say it tastes like a sandwich straight off the streets of Florence but we’ve never been there (yet) and apparently they use schiacciata bread instead of focaccia, and even though schiacciata looks a lot like focaccia to the uninitiated, it’s thinner and chewier. But if you made this sandwich for somebody you’d love, they’d take one bite then disappear and reappear with an accordion to serenade you with that one Italian traditional everybody loves but nobody knows the name of. And for the rest of your life, you’ll call it the accordion sandwich.
PREP TIME
30 mins
COOK TIME
20 mins
SERVINGS
4
Ingredients
Arugula Pesto
- 2 garlic cloves, cut in half
- 1/3 cup shelled walnuts
- 5 ounces arugula
- 1/2 teaspoon salt
- 1/2 cup extra virgin olive oil, as needed
- 1/2 lemon, juiced
- 1/2 cup freshly grated Parmesan, to taste
Grilled Portobello Mushrooms
- 1/4 cup white balsamic vinegar
- 1/4 cup olive oil
- 1/4 cup water
- Garlic powder, to taste
- Dried oregano, to taste
- Dried basil, to taste
- Salt, to taste
- Pepper, to taste
- 4 large portobello mushrooms
Sandwich Build
- 1 focaccia loaf
- Arugula pesto
- Grilled portobello mushroom, sliced
- Prosciutto, thinly sliced
- Burrata cheese, sliced in half
COOKING INSTRUCTIONS:
Grilled Mushroom Sandwich with Arugula Pesto
Arugula Pesto
- Combine all ingredients except Parmesan in a food processor and blend until smooth. Transfer pesto to bowl and stir in Parmesan until well-combined. Chill until ready to serve.
Grilled Portobello Mushrooms
- Add all ingredients except mushrooms to a gallon-sized zip-top bag. Shake bag to combine ingredients. Add mushrooms and marinade for at least 20 mins.
- Preheat grill to high. Grill mushrooms for 2-3 minutes each side or until caramelized and desired doneness. Remove from heat and let cool.
- Slice mushrooms in 1/2” strips on a bias. Set aside.
Sandwich Build
- Preheat oven to 375º.
- Cut focaccia bread in 7”x7” squares. Then slice squares height-wise to create your sandwich crown and heel.
- Slather pesto on both crown and heel. Building from the heel up, top with mushroom slices, 3 slices of prosciutto, 1 piece of burrata sliced in half and laid stracciatella-side up.
- Bake for 4-8 mins or until stracciatella has begun to melt together without running off the sandwich. Remove from oven and top with focaccia crown. Slice in half diagonally and enjoy.
PAIRINGS:
Grilled Mushroom Sandwich with Arugula Pesto
Sauvignon Blanc
American Pale Ale
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