GRILLED PORTABELLA SANDWICHES

Grilled Portabella Sandwiches

15

Minutes Prep Time

15

Minutes Cook Time

4

Servings

Chef Tony, Michaela Bradley and special guest Joelle Caldwell, wife of Jags general manager David Caldwell, show us how to grill a portabella mushroom and layer with cheese and pesto for a hearty game day sandwich. Check out this unique and tasty recipe.

INGREDIENTS

2 tablespoons pesto sauce
2 fresh mozzarella cheese balls in water
2 tablespoons balsamic vinegar
4 large portabella mushroom caps
1 yellow bell pepper
Butter-flavored vegetable cooking spray
4 Kaiser rolls
½ cup shredded Monterey Jack cheese

INSTRUCTIONS

1. Preheat grill.

2. Place pesto and mozzarella cheese in food processor and chop for 15 seconds. Scrape sides and break apart cheese, if necessary. Blend for additional 15 seconds.

3. Add vinegar and blend for 5 seconds. Scrape sides and blend for additional 5 seconds.

4. Wash pepper and mushrooms and pat dry. Set aside.

5. Slice pepper in half; remove core and seeds. Slice into ¼-inch strips. Place pepper and mushrooms on flat surface and coat with cooking spray.

6. Slice rolls in half. Spray grill with cooking spray and place rolls flat on grill. Close lid and grill for 1 minute.

7. Remove rolls from grill. Place each roll open on serving plates.

8. Grill peppers for 2 minutes.

9. While peppers grill, divide pesto mixture between each roll, spreading evenly on both sides. Remove peppers from grill and place on bottom halves of rolls.

10. Grill mushrooms for 4 minutes and place on top of peppers.

11. Sprinkle shredded Monterey Jack cheese over each sandwich and serve.

NOTES

All recipes are courtesy of Publix Aprons Cooking School.

Tony Charbonnet is the resident chef of Publix Aprons Cooking School in Jacksonville.

Michaela Bradley is a mother of four, fitness instructor, supporter of the Jaguars Women’s Association and wife of Jaguars head coach Gus Bradley.

By Chef Tony Charbonnet