Posts Tagged ‘Sandwich’

Mediterranean Mushroom Salad Croissants


Makes filling for 4-6 sandwiches


For the salad:
1 tablespoon olive oil
1 pound cremini mushrooms
1 1/2 ounces (1/2 cup) sundried tomatoes
1/2 cup chopped walnuts
6-8 leaves fresh basil

For the dressing:
2 tablespoons olive oil
1 tablespoon pomegranate balsamic vinegar
1 teaspoon lemon juice
1 teaspoon honey
1 teaspoon sea salt
fresh ground black pepper

For the sandwiches:
4 large croissants
1 cup baby spinach


1.  Heat olive oil in a large skillet or sauté pan over medium low heat.
2.  Clean the mushrooms gently with a damp paper towel. Cut in half lengthwise, then cut halves into quarters. Smaller mushrooms can simply be quartered; you want pieces about 1/4-inch thick.
3.  Cook the mushrooms until browned and tender, about 10 minutes, stirring only once or twice. You may want to cook them in two batches, as they’ll brown better in a single layer.
4. While the mushrooms cook, coarsely chop sundried tomatoes, walnuts and basil. Place in a mixing bowl.
5.  Whisk together the dressing ingredients in a separate small bowl, set aside.
6. Combine cooked mushrooms with the tomato, walnut and basil mixture. Add dressing and toss gently to combine. Let rest 10 minutes for flavors to meld.
7. To assemble sandwiches, slice croissants in half. Arrange a handful of spinach leaves on bottom half, then top with a generous helping of mushroom salad. Place second half of croissant on top, slice in half, and wrap up to go. Enjoy!
Editor’s Note: This recipe is vegan, simply change the suggested croissant service for a favorite vegan bread or a bed of mixed greens.

Spinach and Mushroom Calzone

Yield: 1 serving


For Ricotta mixture

2 oz Ricotta

1 oz Mozzarella

½ oz Parmesan

1 tsp Parsley

Salt to taste

For Roasted Garlic

1 oz Garlic

Olive oil as needed

Salt and black pepper to taste

For Sauteed Spinach and Mushrooms

Margarine as needed

1 tbsp Onion, diced

3 oz Spinach

1 oz Mushrooms

Per Calzone

1 ea 7″ presheeted pizza dough, exterior brushed with egg wash

4 oz Ricotta mixture

4 oz Sauteed Spinach and Mushrooms

1 tsp Roasted Garlic, chopped

1 oz Mozzarella, shredded

2 oz heated Marinara Sauce


For Ricotta mixture

Combine ricotta, mozzarella, parmesan, parsley and salt, mix well

For Roasted Garlic

1. Combine garlic, oil, salt and pepper

2. Double wrap the garlic mixture in foil

3. Roast at 450’F for 45 minutes

For Sauteed Spinach and Mushrooms

1. Heat margarine in large skillet, sauté onions until translucent, add mushrooms, sauté until softened

2. Steam spinach for 1 minute while onions and mushrooms are cooking

3. Toss spinach with onions and mushrooms. Season with salt and pepper

Per Calzone

1. Spray the dough with pan spray and place in a warm place or proof box, let rise until double in size

2. Dock dough, lightly stretch to an 8″ diameter

2. At bottom half of dough, but leaving an edge to seal, place 4 oz ricotta mixture, 4 oz sauteed spinach and mushrooms, 1 tsp roasted garlic and 1 oz mozzarella

3. Lightly brush top half of dough with egg wash

4. Fold dough over fillings to form a half moon. Twist edges to seal

5. Place on paper lined sheet pan and lightly brush exterior of dough with egg wash

6. Bake in a convection oven at 375’F with a low fan for 12 -15 minutes, until lightly browned

7. Serve immediately with 2 oz heated Marinara Sauce

Philly Mushroom Cheese Steak Wrap

Yield: 1 serving


4 oz beef steak meat

1 oz ea sautéed onions, peppers, mushrooms

2 shake salt and pepper mix (1/4 tsp)

2 slices provolone, .5 oz slices

1 12″ tomato tortilla


  1. Heat margarine in skillet, sauté onions, peppers and mushrooms until softened, approximately 5 minutes
  2. or above for high peak service times
  3. Place steak meat on medium hot grill
  4. Place sautéed onions, peppers, mushrooms over steak
  5. Season with 2 shakes salt and pepper mixture
  6. Chop steak and vegetable mixture with grill spatula and cook, temperature of 165’F (for 15 seconds)
  7. Place 2 slices of provolone cheese over steak mixture and melt
  8. Slide spatula under steak and place on lower third of tortilla
  9. Roll burrito style, slice in half diagonally and serve immediately

Portabella Rustico Sandwich

Yield: 1 serving


1 each Rich’s multi-grain roll

1/2 oz baby spinach

3 oz grilled portabella mushroom, sliced

2 slices fresh mozzarella, sliced .5 oz

3 slices plum tomato

1 tsp basil, fresh, chiffonade

1 tsp fat free vinaigrette, convenience

pinch freshly cracked black pepper


For grilled mushrooms:

1. Place mushrooms in single layer on sheet pan

2. Spray lightly with pan spray and season with pepper

3. Roast or Grill at 450’F for 4 to 6 minutes until lightly golden

To assemble:

1. Place 1/2 oz baby spinach on heel of roll

2. Top with 3 oz sliced portabella mushroom (about 1 large cap), 2 slices (1 oz) fresh mozzarella cheese, 3 slices plum tomatoes and 1 tsp fresh basil chiffonade

3. Drizzle sandwich with 1 tsp fat free balsamic vinaigrette and a pinch of freshly cracked black pepper and serve

Mushroom Haloumi Burgers

Yield: 1 serving


2 portabella mushrooms with the stems trimmed

1 thick slice of haloumi cheese

Caramelized onions

Char-grilled peppers

Olive oil

Micro herbs to garnish

Wedges, chips or fries to serve


Place the two portabella mushroom caps in a non stick pan and drizzle a little olive oil over them. Cook for two minutes on each side and then place the pan in a preheated 350F oven and cook off the mushrooms for 5 minutes. Remove and set aside.

Heat another pan with a little olive oil and once it’s heated place your thick slice of haloumi on one side. Allow it to cook for 2-3 minutes until it forms a nice brown crust, turn it over and repeat again. Once it’s cooked remove from the pan and set aside.

Take one of the mushroom caps and place some char-grilled peppers on the base, then the haloumi, followed by some caramelized onions. Garnish with micro herbs and top with another mushroom cap. Serve with your favorite potatoes on the side.

Portobello Panino with Comice Pears, Arugula and Gorgonzola

Yield: 24 servings


Basil Aioli
5 cloves garlic
1 tablespoon Dijon mustard
2 tablespoons lemon juice
1 large egg yolk
1 ¼ cups olive oil (same for roasting garlic and finishing the aioli)
1 ½ ounces (about 2 cups) chopped fresh basil
Salt and pepper
Pinch of sugar

Whole Wheat Panino Rolls
1 tablespoon active dry yeast
1/3 cup tepid water
3 pounds “00” double-zero or high-gluten flour
1 pound 14 ounces whole wheat flour
7 1/2 teaspoons salt
7 1/2 teaspoons honey
6 ¾ cups chilled water
¾ cup extra-virgin olive oil

24 Portobello mushrooms
12 ounces extra-virgin olive oil
Salt and  pepper
12 Comice pears
12 ounces fresh arugula
1 ½ pounds gorgonzola cheese
1 ½ cups basil aioli (recipe follows)
1 ½ pounds mixed greens
12 ounces balsamic vinegar
24 whole wheat panino rolls (recipe follows)



Basil Aioli
In a small pot, put the cold oil and garlic on medium heat until the garlic is golden brown. Strain the garlic from the oil and let the oil cool down. In a food processer, add the roasted garlic, mustard, lemon juice, and egg yolk and start to process. Add in the basil and process for 1 minute. Slowly stream in the cooled oil to emulsify. Add sugar and salt and pepper to taste. Remove the aioli from the food processer with a rubber spatula and transfer to a small container. Refrigerate until ready to use. Makes about 2 cups.

Whole Wheat Panino Rolls
In a bowl, sprinkle the yeast into the tepid water and let it dissolve for 5 minutes to activate the yeast.

In a stand mixer with the dough hook attachment, combine the flours, salt, honey and yeast mixture on low speed, just to start incorporating the ingredients. Add the chilled water all at once and mix on low speed for 2 minutes. If there is still flour remaining in the bottom of the bowl, add a bit more water.

Continue mixing the dough on medium speed until it is soft, sticky and elastic, forms a ball and clings to the hook.

Add the oil and continue to mix on medium speed until the dough is smooth, firm, slightly sticky and very elastic. Remove the dough from the mixer bowl and place onto a clean cutting board covered with moist towels to prevent drying while portioning.

Portion the dough into 24 equal portions. Roll the pieces into tight, round, smooth dough balls. Place the balls 2 to 3 inches apart on a lightly oiled parchment-lined baking sheet and wrap with oiled plastic. Allow the dough to proof at room temperature for 2 hours, or until doubled.

Bake the panini rolls at 400 degrees until they are a deep golden brown color and sound hollow when tapped on the bottom, about 15 minutes. Let them cool thoroughly before slicing.

To clean the mushrooms: Remove the gills with a spoon and clean all the mushrooms with a wet towel to remove the dirt.

Toss the portobello mushroom with the oil, and season with salt and pepper. Slowly grill the mushrooms until tender. Slice ¼ inch thick. These may be grilled ahead and rewarmed or grilled to order.

Cut the pears in quarters lengthwise; core and slice 1/8 inch thick.

To assemble each sandwich, to order: Cut 1 bread round in half. Spread 1 tablespoon of basil aioli on the bread and layer it with about 1/2 sliced pear, ½ ounce fresh arugula, and 1 sliced warm mushroom. Cut the sandwich into 4 pieces, plate it, and serve with a side of 1 ounce mixed green tossed with olive oil, balsamic vinegar, salt and pepper.

Spanish-Style South African Gatsby

Yield: 4 servings


For sandwich filling
1 lb Portabella Mushroom, caps slivered thinly
4 tbl basil, slivered
3 oz Colavita Olive Oil
1 recipe Piquillo-Black Olive Relish (see below)
3 oz Mahon or Manchego Cheese, grated
1 oz Colavita Extra Virgin Olive Oil
2 10-oz ficelle baguettes
Salt and freshly ground pepper

For piquillo-black olive relish
¼ cup pitted black olives, chopped
¼ cup grilled red bell pepper, seeded and diced
¼ cup grilled yellow pepper, seeded and diced
1 ½ cups piquillo peppers
1 tsp crushed red pepper flakes
2 tsp fresh garlic, chopped fine
2 tsp fresh thyme
2 tbl chopped fresh parsley
1 tbl red wine vinegar
2 tbl lemon juice
2 tbl honey
4 tbl Colavita Olive Oil
Salt and freshly ground pepper


For piquillo-black olive relish:
(Use ½ for recipe. Retain remainder for other preparations)

In a small mixing bowl, combine all ingredients and season to taste with salt and pepper. Refrigerate for 2 hours. Bring to room temperature before serving. Adjust acidity.
For sandwiches:
Heat a medium size sauté pan. Add the olive oil. Toss in the mushrooms and sauté until almost golden brown. Stir in the basil and season.

Slice open the ficelle thin baguettes. Evenly distribute the piquillo-black olive relish. Top with the sautéed mushrooms, grated cheese and a drizzle with Colavita EVOO.

Roasted Portabella Mushroom Panini

Yield: 4


Sundried Tomato Pesto
10 pieces (4 ounces) marinated sundried tomatoes, drained
1/2 cup sliced or slivered almonds, toasted
4 teaspoons minced garlic
2 cups fresh basil leaves
1 cup extra-virgin olive oil

1/2 cup vegetable oil
1/4 cup balsamic vinegar
1 1/2  tablespoons minced garlic
2  teaspoons granulated onion
Salt and pepper
4 medium portabella mushrooms, washed and stemmed
2 zucchini, sliced lengthwise 1/4 inch thick
2 yellow squash, sliced lengthwise 1/4 inch thick
4 1/4-inch red onion slices
2 red bell peppers, seeded, cut into 2-inch-wide pieces

8 3 to 4-inch slices ciabatta
4 ounces Manouri or other fresh sheep’s-milk cheese
12 fresh basil leaves
Balsamic vinegar, as needed
1/4 cup unsalted butter, softened


To make Sundried Tomato Pesto: Combine sundried tomatoes, almonds, garlic and basil in food processor, puree. With motor running, add oil, puree until smooth.

In large bowl, whisk together oil, vinegar, garlic, onion, and salt and pepper to taste. In a baking dish, toss each kind of vegetable with some of the vinaigrette, marinate for 2 to 3 hours.

Preheat grill to medium-high heat. Drain vegetables, grill each kind until tender, 5 to 6 minutes.

For each sandwich: Brush 2 bread slices with 1 tablespoon Sundried Tomato Pesto each. Layer bottom half with 1 ounce cheese, 1 portabella, some of each grilled vegetable and 3 basil leaves. Drizzle with balsamic vinegar. Brush outsides of bread with softened butter. Cook on a griddle or panini maker until cheese is melted, 5 to 7 minutes. Slice on the diagonal and serve immediately.

MLT Wrap

Yield: 4 portions


4 Flatout wraps
2 small tomatoes, thinly sliced
2 cups fresh baby spinach
2 tsp fresh minced ginger
1 cup low-fat mayonnaise
1 tsp salt-free steak seasoning Salt, to taste
2 tbs Olive oil
4 Large Portabella mushrooms, sliced (or 8 ounces white button mushrooms)


This recipe can be prepared on the grill or stovetop.

Brush Portabella strips with olive oil and sprinkle with steak seasoning and salt, to taste.

If grilling: preheat grill. Once grill is hot, cook Portabella strips until deep brown, about 10 minutes. Turn and grill until golden, another 6 to 8 minutes.

If sautéing: heat olive oil in large non-stick skillet over medium-high heat. Add a single layer of mushrooms and cook, without stirring, for about 5 minutes or until mushrooms become red-brown on one side. Flip mushrooms and cook about 5 minutes more, until other side is same color.

While mushrooms are cooking, warm tortillas on the grill in foil or lightly grill for just 20 seconds. If you are cooking inside, warm wraps in a dry skillet. Stir mayonnaise and ginger together and divide among tortillas, spreading to cover; top with spinach and tomato slices. When mushrooms are done, slice in to thin strips and sprinkle with more steak seasoning, if desired. Place mushrooms on tortillas and roll into a wrap.

Nutrition Facts per serving:

Calories: 330; Total Fat: 20g; Saturated Fat: 2.5g; Cholesterol: 10mg; Sodium: 460mg; Protein: 7g; Total Carbohydrate: 31g; Dietary Fiber: 2g

Quick & Easy Barbecue Pork and Mushrooms

Like the name implies, this barbecue pork with mushrooms recipe is simple to but is also simply delicious.

Yield: 4 servings

Serving Size: 1 cup

Preparation Time: 5 minutes

Cooking Time: 45 minutes (15 minutes rest time)


1 whole pork tenderloin, trimmed (about 1 pound)
1 tablespoon barbeque sauce, honey-smoked
2 Portabella mushroom caps, sliced into 1/4 inch strips
1 tablespoon olive oil
1 tablespoon grill seasoning, mesquite


Pre-heat grill to 350°. Place pork on a large sheet of aluminum foil. Rub the barbecue sauce on the pork. Spread the mushroom strips around the pork and drizzle oil over the pork and mushrooms. Sprinkle the grill seasoning over the mushrooms.

Fold the sides and ends of the foil up and crimp to seal. Place pork packet on the grill, close cover. Let the pork cook 45 minutes, remove from the grill and let rest 15 minutes. Carefully unwrap the foil and remove the pork.

Cut into 4 sections. With 2 forks, shred the pork. Mix the shredded pork with some of the remaining juices from the foil to moisten.
Top with the mushrooms and serve.


Calories 190
Calories from Fat 60
Total Fat 6g
Saturated Fat 1.5g
Trans Fat 0g
Cholesterol 75mg
Sodium 340mg
Total Carbohydrate 6g
Dietary Fiber 1g
Sugars 2g
Protein 26g
Vitamin D 3%
Vitamin A 0%
Vitamin C 0%
Calcium 2%
Iron 8%
Potassium 21%
Selenium 64%