Portabella Focaccia Sandwiches Recipes

PORTABELLA FOCACCIA SANDWICHES

Steps:

• Heat oil in 10-inch skillet; add peppers and onion. Cook over medium heat, stirring occasionally, until peppers and onion begin to soften (6 to 8 minutes). Add mushrooms. Continue cooking, stirring occasionally, until mushrooms are softened (10 to 12 minutes).
• Spread foccacia bread halves with mustard; top one half with mushroom mixture and cheese. Cover with top half of focaccia; cut into 8 wedges.

PORTOBELLO, EGGPLANT, AND ROASTED RED PEPPER PANINI

Steps:

• Preheat the oven's broiler and set the oven rack at about 6 inches from the heat source. Line a baking sheet with aluminum foil.
• Cut peppers in half from top to bottom; remove the stem, seeds, and ribs, then place the peppers cut-sides down onto the prepared baking sheet.
• Cook peppers under the preheated broiler until the skin has blackened and blistered, about 5 minutes.
• While peppers are cooking, place portobello mushroom caps into a resealable plastic bag. Pour in balsamic vinaigrette, squeeze out excess air, and seal. Marinate in the refrigerator, 8 hours to overnight.
• Remove blackened peppers from the oven, transfer to a bowl, and cover tightly with plastic wrap. Allow peppers to steam as they cool, about 20 minutes. Once cool, remove and discard skins. Refrigerate 8 hours to overnight.
• The following day, preheat an electric double-sided grill (such as George Foreman®) according to manufacturers' directions. Sprinkle eggplant slices with garlic powder and onion powder.
• Remove portobello mushrooms from the marinade, and discard the remaining marinade. Cook on the preheated grill until tender, 4 to 5 minutes. Cook eggplant slices on the preheated grill until tender, 4 to 5 minutes. Remove, set onto a plate, and sprinkle with Parmesan cheese. Set aside.
• To assemble the sandwiches, spread all 8 slices of focaccia bread with a thin layer of ranch dressing. Layer 1/2 of the bread slices with a slice of Swiss cheese, an eggplant slice, a roasted pepper half, a portobello mushroom cap, and a slice of Asiago cheese. Top with the remaining bread.
• Spray the double-sided grill with cooking spray, and cook the sandwiches until the cheese has melted, the sandwiches are hot in the center, and the bread is golden brown, 4 to 5 minutes.

PORTOBELLO SANDWICHES

Steps:

• Turn on broiler, and adjust rack so it is as close to heat source as possible.
• In a medium-size mixing bowl, mix together garlic, olive oil, thyme, vinegar, salt and pepper.
• Put the mushroom caps, bottom side up, in a shallow baking pan. Brush the caps with 1/2 the dressing. Put the caps under the broiler, and cook for 5 minutes.
• Turn the caps, and brush with the remaining dressing. Broil 4 minutes. Toast the buns lightly .
• In a small bowl, mix capers and mayonnaise. Spread mayonnaise mixture on the buns, top with mushroom caps, tomato and lettuce.

GRILLED CHEESE AND MUSHROOM SANDWICH

Steps:

• In a large cast-iron or other heavy skillet, heat olive oil and 2 tablespoons butter over medium-high heat. Fry mushrooms in a single layer until golden and beginning to crisp, turning halfway through, 10-12 minutes. Sprinkle with salt and pepper. Remove mushrooms; wipe out skillet., Spread 3 tablespoons butter on 1 side of each slice of bread. Place bread, butter side down, in same skillet over medium-low heat; toast until golden brown, 2-3 minutes; remove. In a small bowl, combine cheddar, Monterey Jack and Gruyere. In another bowl, mix together remaining 3 tablespoons butter, mayonnaise, Manchego cheese and onion powder., To assemble sandwiches, top toasted side of 4 bread slices with mushrooms; sprinkle with fresh thyme; add sliced Brie. Sprinkle cheddar cheese mixture evenly over Brie. Top with remaining bread slices, toasted side facing inwards. Spread the butter-mayonnaise mixture on the outsides of each sandwich. Place in same skillet and cook until golden brown and cheese is melted, 5-6 minutes on each side. Serve immediately.

PORTABELLA, PESTO FOCACCIA SANDWICH

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.