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.

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.

GRILLED PORTABELLA AND BELL PEPPER SANDWICHES

Steps:

• Heat gas or charcoal grill. Brush mushrooms, bell pepper and onion with oil; sprinkle with seasoned salt. Place vegetables in grill basket (grill "wok").
• Place grill basket on grill over medium heat. Cover grill; cook 10 to 12 minutes, shaking basket occasionally to turn vegetables, until bell pepper and onion are crisp-tender and mushrooms are just tender.
• Cut bread horizontally in half. Mix mayonnaise and pesto; spread over cut sides of bread. Layer lettuce and grilled vegetables on bottom half of bread. Add top of bread. Cut into 6 wedges.

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.

FOCACCIA PARTY SANDWICH

Steps:

• In a large skillet, saute onion in oil until tender. Stir in thyme; set aside. , Cut focaccia in half horizontally. Combine mayonnaise and basil; spread over bread bottom. Layer with onion mixture, pastrami, ham, salami, tomato and cheese; replace bread top. Place sandwich on a baking sheet., Bake at 350° for 15-20 minutes or until heated through and cheese is melted. Cut into wedges.

BEEF AND PROVOLONE FOCACCIA SANDWICHES

Steps:

• Cut focaccia horizontally in half to make 2 layers. Spread pesto over cut sides.
• Layer beef, tomato, cheese and romaine between layers. Cut filled focaccia into 6 wedges. Serve immediately or wrap each wedge in plastic wrap. Refrigerate until serving or up to 24 hours.

PORTABELLA MUSHROOM BURGERS WITH RED PEPPER MAYONNAISE

Steps:

• Place mushrooms into a large resealable plastic bag; add soy sauce, balsamic vinegar, and garlic. Seal bag and shake to combine ingredients; marinate mushrooms at room temperature for 2 to 3 hours, turning bag occasionally.
• Preheat grill for medium-high heat and lightly oil the grate.
• Place red bell pepper onto the grate and grill until the skin is blistered and charred, turning often, about 10 minutes. Transfer pepper to a bowl and cover with plastic wrap; let pepper cool. When pepper is cool enough to handle, remove and discard skin, stem and seed the pepper, and chop.
• Mix pepper into mayonnaise in a bowl and stir in cayenne pepper. Chill red pepper mayonnaise until serving time.
• Grill marinated mushroom caps until browned and juicy, about 6 minutes per side. Serve mushrooms on buns, topped with red pepper mayonnaise.