There are so many amazing components to this sandwich that I don’t know where to start first. Do we talk about the beautiful texture and taste of the grilled portobello mushrooms covered with ooey-gooey provolone? Or about the bright and almost-sweet roasted red pepper aioli? Then there’s the airy and crunchy toasted ciabatta rolls. But also there’s the peppery arugula that lends the perfect little zinger right where you want it. Fuck.

Well, if you can’t tell, I love this sandwich. Partially because of its simplicity, mostly because the flavor combos are just fucking spot-on (TOOT TOOT!).

Portobello Mushroom Cap Sandwiches on Ciabatta with Roasted Red Pepper Aioli

This is one of my favorite sandwiches. Ever. Periodt.

5 from 3 votes

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Course Main Course

Cuisine American

Servings 2 people

Ingredients

  

1x2x3x

FOR THE AIOLI!

• ▢ ⅓ cup mayo
• ▢ ½ cup jarred roasted red pepper, rinsed & pat-dried
• ▢ 1 garlic clove, roughly chopped
• ▢ ¼ tsp lemon zest
• ▢ kosher salt
• ▢ black pepper

FOR THE PORTOBELLO MUSHROOM CAPS!

• ▢ 2 portobello mushroom caps, large, cleaned
• ▢ 2 provolone slices
• ▢ olive oil
• ▢ kosher salt
• ▢ black pepper

FOR THE SANDWICH!

• ▢ 2 ciabatta sandwich rolls
• ▢ arugula

Instructions

 

FOR THE AIOLI!

• In a food processor, place all aioli ingredients. Blend until well combined, and season to taste with salt and pepper. Transfer to a small bowl and place in fridge.

FOR THE PORTOBELLO MUSHROOM CAPS!

• Heat up a griddle pan over medium-low heat or the grill to 350°F.
• While that's heating up, brush both sides of the shroom caps evenly with olive oil like you're painting one of your French girls. Season generously with salt and pepper.
• Once the grill or griddle is smoking hot (literally), place your Portobellos on there, rounded-side down. Close grill or, if using griddle, cover with metal bowl or foil. Cook, covered, for 3 minutes.
• Flip over and immediately toss on a slice of provolone. Cover and cook an additional 3 minutes. If using foil as your cover, make sure it's sprayed with cooking spray so your cheese doesn't stick, ew!
• When finished cooking, rest caps on a plate.
• Brush the insides of the ciabatta rolls with olive oil and place on grill/griddle to toast. Meanwhile, gather your roasted red pepper aioli and arugula from the fridge.

THE CLIMAX! OH, BABY!

• Shmear your toasted ciabattas on both sides generously with aioli. Place the mushroom caps on bottom half. Top with some fresh arugula. Place top half on and smoosh a little. Cut in half if ya want.
• Marvel in your meatless wonder, you healthy hooker!

Notes

JUST THE TIPS!

1.) Set up your ‘mis en place.’ This means do what the recipe tells you to do to the individual ingredients, measure them out, and then place them in separate little bowls/dishes/what-have-you. When it’s time to build the recipe, you have everything measured and ready to go. It makes the entire process so much easier and more enjoyable! 

2.) Seriously pat-dry the roasted red peppers. The more moisture there is, the looser the aioli consistency will be. No matter what, the end product will not be thick, but this helps it from becoming soup. 

Keyword aioli, ciabatta, mushroom, portobello, roasted red pepper, sandwich, vegetarian

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