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Portobello Cheese Sandwich
25m$20.65

Portobello Cheese Sandwich

A hearty vegetarian sandwich with seared portobello mushroom caps, melted provolone, arugula, roasted red peppers, and balsamic vinegar on ciabatta.

  • american
  • arugula
  • balsamic
  • cheese
  • ciabatta
  • dinner
  • light meal
  • lunch
  • main course
  • pan-seared
  • portobello
  • portobello cheese sandwich
  • portobello mushroom
  • provolone
  • quick
  • roasted red pepper
  • sandwich
  • skillet
  • vegetarian
  • weeknight
Bundle it with similar meals
10 min prep15 min cook4 servingsmedium
Cuisine
American

Shopping options

Check ingredients to include themPackage used · most used first

Portobello mushroom caps, stems removed and gills scraped · 12 Ounce

Simple Truth Organic® Portabella Mushroom Caps

100%

In recipe$10.00
To buy$10.00
Details
Simple Truth Organic · 6 oz$5.00 per packageBuy 2Package use: 100%Product matchEstimated

Ciabatta rolls, split · 4 Each

ACE Bakery® Ciabatta Piccola Rolls, 18.5oz, 5 Count

Sale

80%

In recipe$4.40
To buy$5.49
Details
ACE Bakery · 18.5 oz$5.99
Sale
$5.49 per packageBuy 1Package use: 80%Product matchEstimated

Roasted red peppers, drained and sliced · 1 Cup

Kroger® Roasted Red Pepper Strips

50%

In recipe$2.29
To buy$4.59
Details
Kroger · 16.7 oz$4.59 per packageBuy 1Package use: 50%Product matchEstimated

Arugula, packed · 2 Cup

Kroger® Baby Arugula

27%

In recipe$0.93
To buy$3.49
Details
Kroger · 5 oz$3.49 per packageBuy 1Package use: 27%Product matchEstimated

Provolone cheese slices · 4 Count

Private Selection® Provolone Cheese Deli Sliced

25%

In recipe$2.00
To buy$7.99
Details
Private Selection · 1 lb$7.99 per packageBuy 1Package use: 25%Product matchEstimated

Garlic, minced · 2 Count

Garlic

20%

In recipe$0.18
To buy$0.89
Details
1 ct$0.89 per packageBuy 1Package use: 20%Product matchEstimated

Balsamic vinegar · 3 Tablespoon

Kroger® Balsamic Vinegar

12%

In recipe$0.41
To buy$3.49
Details
Kroger · 12.7 fl oz$3.49 per packageBuy 1Package use: 12%Product matchEstimated

Olive oil · 2 Tablespoon

Kroger® Extra Virgin Olive Oil

6%

In recipe$0.41
To buy$6.99
Details
Kroger · 16.9 fl oz$6.99 per packageBuy 1Package use: 6%Product matchEstimated

Dijon mustard · 1 Teaspoon

Kroger® Dijon Mustard

1%

In recipe$0.03
To buy$1.89
Details
Kroger · 12 oz$1.89 per packageBuy 1Package use: 1%Product matchEstimated

Black pepper · 0.25 Teaspoon

Kroger® Pure Ground Black Pepper Shaker

1%

In recipe$0.03
To buy$2.89
Details
Kroger · 1.85 oz$2.89 per packageBuy 1Package use: 1%Product matchEstimated
Common ingredient

Kosher salt · 0.5 Teaspoon

Kroger® Coarse Kosher Salt

0%

In recipe$0.01
To buy$3.29
Details
Kroger · 48 oz$3.29 per packageBuy 1Package use: 0%Product matchEstimated
Common ingredient

Cost Summary

Availability unavailable
$20.65

· only what you use

$5.16

per serving · 4 servings

You pay at checkout$44.82
46% used in this recipe$24.17 unused

All ingredients selected

Checkout$51.00
Recipe portion$20.69

2 common ingredients not selected — staples start unchecked; select them above to include them.

Cook this recipe

  • portobello mushroom-12 ounces
  • ciabatta rolls-4 each
  • provolone cheese slices-4 slices
  • arugula-2 cups
  • roasted red peppers-1 cup
  • balsamic vinegar-3 tablespoons
  • olive oil-2 tablespoons
  • garlic-2 cloves
  • Dijon mustard-1 teaspoon
  • kosher salt-1/2 teaspoon
  • black pepper-1/4 teaspoon
1
Prep the ingredients
Spoon
Knife and cutting board

Prep the ingredients: wipe the mushroom caps dry, remove stems, scrape out gills, split the rolls, slice the roasted peppers, and mince the garlic.

Keep the cutting board stable and keep fingers clear of the knife while slicing rolls and peppers.

4 Each portobello mushroom
4 Each ciabatta roll
1 cup red bell peppers
2 Count garlic
2
Make the balsamic mixture
Whisk
Small bowls

In a small bowl, whisk together balsamic vinegar, olive oil, garlic, Dijon mustard, salt, and black pepper. Transfer 2 tablespoons of this mixture to a separate clean small bowl for finishing the sandwiches, and keep it away from the raw mushrooms.

Reserve the finishing drizzle in a clean bowl before brushing the mushrooms, and keep it separate from the mushroom-brushing mixture.

3 tablespoons balsamic vinegar
2 tablespoons olive oil
2 Count garlic
1 teaspoon dijon mustard
1/2 teaspoon Kosher Salt
1/4 teaspoon Black Pepper
3
Season the mushrooms
Pastry brush

Brush both sides of the mushroom caps with the remaining balsamic mixture, making sure they are evenly coated and well seasoned.

4 Each portobello mushroom
4
Toast the rolls
Tongs
Large skillet with lid

Heat a large skillet over medium-high heat. Toast the split ciabatta rolls, cut sides down, for 1 to 2 minutes until the cut sides are lightly crisp, working in batches if needed. Transfer the rolls to plates or a cutting board.

4 Each ciabatta roll
5
Sear the mushrooms
Tongs
Large skillet with lid

Add the mushrooms to the skillet and sear for 4 to 5 minutes per side until deeply browned and tender.

Use tongs when turning the mushrooms to reduce the risk of hot oil splatter.

4 Each portobello mushroom
6
Melt the cheese
Large skillet with lid

Place 1 slice of provolone on each mushroom cap, cover the skillet, and cook for 1 to 2 minutes until the cheese is melted and glossy.

Lift the skillet lid away from your face to avoid steam burns.

4 Count provolone cheese
7
Assemble the sandwiches

Assemble each sandwich with one cheesy portobello cap, roasted red peppers, and arugula on a toasted ciabatta roll.

1 cup red bell peppers
2 cups arugula
8
Finish and serve

Drizzle the reserved clean balsamic mixture over the fillings, close the sandwiches, and serve warm while the cheese is melted. Discard any balsamic mixture that was used to brush the mushrooms.

Discard any balsamic mixture that was used to brush the mushrooms; use only the reserved clean mixture for finishing.

9

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