Fire Roasted Mushroom Sandwich Recipe
Portabello, shiitake, and button mushrooms, zucchini, mozzarella, marinated tomatoes, and garlic mayonnaise on a focaccia bun
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Ingredients
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Mushroom and Vegetable Filling
Marinated Tomatoes
Garlic Mayonnaise
Assembly
Method
Mushroom and Vegetable Filling
- 1
Prepare the Vegetables
Clean and slice the portobello, shiitake, and button mushrooms. Slice the zucchini into thin rounds.
- 2
Cook the Vegetables
In a large skillet, heat olive oil over medium heat. Add the sliced mushrooms and zucchini, season with salt and black pepper, and sauté for about 8-10 minutes until softened and browned.
Marinated Tomatoes
- 3
Prepare the Tomatoes
Chop the tomatoes into bite-sized pieces and place them in a medium bowl.
- 4
Marinate the Tomatoes
Add balsamic vinegar, fresh basil, minced garlic, and salt to the tomatoes. Toss well and let them marinate for at least 15 minutes.
Garlic Mayonnaise
- 5
Mix the Mayonnaise
In a small bowl, combine the mayonnaise, minced garlic, and lemon juice. Stir until smooth and set aside.
Assembly
- 6
Assemble the Sandwiches
Slice the focaccia buns in half and spread a generous amount of garlic mayonnaise on both sides. Layer with sautéed mushrooms and zucchini, followed by marinated tomatoes and mozzarella cheese.
- 7
Toast the Sandwiches
Place the assembled sandwiches on a grill or panini press. Grill until the cheese is melted and the bun is golden brown, about 3-5 minutes.
- 8
Serve
Remove from heat, slice in half if desired, and serve warm.
