Roasted Portobello Sandwiches

Name: Roasted Portobello Sandwiches with Pesto Mayo, Parm Frico & Zesty Potato Wedges
Total time: 35 min
Yield: 2
Cuisine: Italian
Ingredients: 12 ounce Yukon Gold Potatoes; 2 unit Portobello Mushrooms; 1 unit Roma Tomato; 1 unit Lemon; 2 tablespoon Mayonnaise; 4 tablespoon Pesto; 1 tablespoon Italian Seasoning; 2 unit Ciabatta Roll; ¼ cup Parmesan Cheese; 8 teaspoon Cooking Oil; Salt; Pepper

with Pesto Mayo, Parm Frico & Zesty Potato Wedges

Recipe Development TeamPublished on May 19, 2021

4.3

(1.4K customers rated)

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Portobellos are both juicy and meaty mushrooms, making them the perfect veggie sandwich filler. Our chef’s went all in on Meatless Mondays and built a sandwich around these ‘shrooms: toasted ciabatta are slathered in creamy pesto mayo, then topped with the portobellos, Parm frico, and charred tomato. Plus, no sandwich would be complete without potatoes on the side, which you can dip into any extra pesto mayo. You’ll be saying “this sandwich is Frico delicious” with each and every bite.

Tags:

Lightning Prep

•Veggie

Allergens:

Eggs

•Soy

•Milk

•Wheat

The quantities provided above are averages only.

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

Total Time35 minutes

Prep Time5 minutes

DifficultyEasy

Ingredients

serving amount

12 ounce

Yukon Gold Potatoes

2 unit

Portobello Mushrooms

1 unit

Roma Tomato

1 unit

Lemon

2 tablespoon

Mayonnaise

(Contains: Eggs, Soy)

4 tablespoon

Pesto

(Contains: Milk)

1 tablespoon

Italian Seasoning

2 unit

Ciabatta Roll

(Contains: Soy, Wheat)

¼ cup

Parmesan Cheese

(Contains: Milk)

Not included in your delivery

8 teaspoon

Cooking Oil

Salt

Pepper

Nutrition Values

/ per serving

Calories880 kcal

Fat53 g

Saturated Fat10 g

Carbohydrate89 g

Sugar9 g

Dietary Fiber10 g

Protein15 g

Cholesterol25 mg

Sodium1120 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

•Baking Sheet

•Paper Towel

•Zester

•Small Bowl

•Large Pan

Instructions

• Adjust racks to top and middle positions and preheat oven to 425 degrees. Wash and dry all produce. • Cut potatoes into ½-inch-thick wedges. Toss on a baking sheet with a large drizzle of oil, half the Italian Seasoning (you’ll use the rest later), salt, and pepper. • Roast on top rack until browned and crispy, 20-25 minutes.

• While potatoes roast, lightly oil a second baking sheet. Sprinkle Parmesan into two 3-inch-wide circles (four circles for 4 servings) on prepared sheet. • Bake on middle rack until cheese is golden brown and crisp, 6-10 minutes. TIP: Check the cheese often to make sure it doesn’t burn. • Let frico cool on sheet until hardened, then carefully transfer to a papertowel-lined plate

• Meanwhile, using the tip of a spoon, remove and discard black gills from undersides of portobello mushrooms; trim any large stems if necessary. Slice tomato into ½-inch-thick rounds. Zest and quarter lemon. • In a small bowl, combine mayonnaise, pesto, and a squeeze of lemon juice to taste. Season with salt and pepper to taste.

• Drizzle both sides of each mushroom with oil; rub to evenly coat. Season all over with remaining Italian Seasoning, salt, and pepper. Arrange gill sides down on sheet used for frico. • Roast on middle rack until slightly tender, 14-16 minutes.

• Season tomato all over with salt and pepper. • Heat a drizzle of oil in a large, preferably nonstick, pan over mediumhigh heat. Add tomato and cook until lightly browned and slightly softened, 1-2 minutes per side. • Turn off heat; transfer to a plate.

• Halve and toast ciabattas; spread cut sides with half the pesto mayo. Fill ciabattas with mushrooms, tomato, and frico. • Divide sandwiches between plates along with potato wedges; sprinkle potatoes with lemon zest to taste. Serve with remaining pesto mayo and any remaining lemon wedges on the side.