Portobello Muffuletta Sandwiches

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

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

Directions

  1. 1 In small bowl, combine all olive salad ingredients; mix well. Set aside.
  2. 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. 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. 4 Place cheese on bottom halves of rolls. Top with mushrooms, olive salad and tomato slices. Cover with top halves of rolls.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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