Portobello Muffuletta Sandwiches

Looking for a flavorful veggie dinner? Then check out this delicious sandwich that’s filled with olive salad and mushrooms - ready in 15 minutes.

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  • prep time 15 min
  • total time 15 min
  • ingredients 9
  • servings 2
 

Ingredients

Olive Salad

1/4
cup chopped celery
3
tablespoons chopped pimiento-stuffed olives
1
tablespoon reduced-calorie mayonnaise or salad dressing

Sandwiches

6
oz. portobello mushrooms, cut into 1/2-inch-thick slices
1
to 2 teaspoons olive or vegetable oil
1/8
teaspoon garlic powder
2
(6-inch) French rolls, halved lengthwise
2
(3/4-oz.) slices provolone or mozzarella cheese
1/2
medium tomato, thinly sliced

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 In small bowl, combine all olive salad ingredients; mix well. Set aside.
  • 2 Spray broiler pan with nonstick cooking spray. Place mushroom slices on sprayed pan. In small bowl, combine oil and garlic powder; mix well. Brush half of oil mixture on mushrooms. Broil 4 to 6 inches from heat for 5 to 6 minutes or until tender, turning and brushing with remaining oil mixture once halfway through cooking. Remove mushrooms from pan.
  • 3 Place rolls, cut side up, on broiler pan. Broil 4 to 6 inches from heat for 30 to 60 seconds or until golden brown.
  • 4 Place cheese on bottom halves of rolls. Top with mushrooms, olive salad and tomato slices. Cover with top halves of rolls.
  • 1 In small bowl, combine all olive salad ingredients; mix well. Set aside.
  • 2 Spray broiler pan with nonstick cooking spray. Place mushroom slices on sprayed pan. In small bowl, combine oil and garlic powder; mix well. Brush half of oil mixture on mushrooms. Broil 4 to 6 inches from heat for 5 to 6 minutes or until tender, turning and brushing with remaining oil mixture once halfway through cooking. Remove mushrooms from pan.
  • 3 Place rolls, cut side up, on broiler pan. Broil 4 to 6 inches from heat for 30 to 60 seconds or until golden brown.
  • 4 Place cheese on bottom halves of rolls. Top with mushrooms, olive salad and tomato slices. Cover with top halves of rolls.

EXPERT TIPS

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Expert Tips

The original muffuletta sandwich, made with Italian bread, provolone cheese, Genoa salami and ham, was created in New Orleans in 1906. Its tangy chopped olive salad is what differentiates it form other meat and cheese combination sandwiches. Our vegetarian version calls for meaty broiled portobello mushrooms in place of the salami and ham.

Use 6 ounces of large stuffing mushrooms, cut into 1/4-inch-thick slices, in place of the Portobello mushrooms.

Accompany these Italian-style sandwiches with potato chips or potato salad, and lemonade garnished with mint leaves.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Sandwich
Calories
460
(
Calories from Fat
170),
% Daily Value
Total Fat
19g
19%
(Saturated Fat
6g,
6%
),
Cholesterol
15mg
15%;
Sodium
1170mg
1170%;
Total Carbohydrate
57g
57%
(Dietary Fiber
5g
5%
  Sugars
4g
4%
),
Protein
16g
16%
;
% Daily Value*:
Vitamin A
8%;
Vitamin C
10%;
Calcium
25%;
Iron
25%;
Exchanges:
4 Starch; 4 Other Carbohydrate; 1/2 High-Fat Meat; 2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.