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Open-Faced Portobello Sandwiches

Open-Faced Portobello Sandwiches

with Roasted Bell Pepper and Fresh Mozzarella

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Who says sandwiches are just for lunch? Crusty ciabatta is topped with sweet roasted yellow bell peppers, hearty portobellos, and fresh mozzarella, then baked until the cheese gets perfectly golden and gooey. A simple spinach salad on the side makes this a meal for any time of day.

Tags:Veggie
Allergens:WheatSoyMilk

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time30 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

1 unit

Yellow Bell Pepper

¼ ounce

Oregano

2 clove

Garlic

2 unit

Ciabatta Bread

(ContainsWheat, Soy)

4 ounce

Fresh Mozzarella

(ContainsMilk)

5 ounce

Spinach

2 tablespoon

Balsamic Vinegar

8 ounce

Portobello Mushrooms

Not included in your delivery

unit

Salt

unit

Pepper

1 tablespoon

Olive Oil

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2531.32 kJ
Calories605 kcal
Fat22 g
Saturated Fat10 g
Carbohydrate79 g
Sugar7 g
Dietary Fiber7 g
Protein26 g
Sodium860 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Baking Sheet
Bowl
Instructionsarrow up iconarrow up icon
download icondownload icon
1

Wash and dry all produce. Preheat the oven to 400 degrees. Remove the core and seeds from the bell pepper and cut into 4 panels. Cut the mozzarella into 8 slices. Finely chop the oregano leaves. Place the peppers and portobello caps on a baking sheet and drizzle with olive oil. Season with oregano, salt, and pepper. Roast for 15-20 minutes, until very soft.

2

Slice each ciabatta in half widthwise. Drizzle with olive oil and toast in the oven for about 5 minutes. Halve the garlic cloves, then rub each ciabatta with the cut side of the garlic.

3

Once they are ready, slice the peppers and portobello mushrooms into thin strips. Place the ciabattas onto the baking sheet and top each with alternating layers of mozzarella, mushrooms, and peppers. Place in the oven for 5-6 minutes, until melted.

4

Toss the salad: In a medium bowl, toss the spinach with 1 Tablespoon balsamic vinegar and a drizzle of olive oil. Season to taste with salt and pepper.

5

Serve the open-faced portobello sandwiches with the spinach salad and enjoy!