Italian Portobello Sando with Pesto and Balsamic Reduction
Chef Tyler
Rated 5.0 stars by 1 users
Servings
2
Prep Time
20 minutes
Cook Time
30 minutes
Hey there, it’s Chef Tyler! 🍄 Today, we’re crafting a delectable Italian Portobello Sando with Pesto and Balsamic Reduction. We’re roasting juicy Portobello mushrooms until tender, then layering them on toasted ciabatta rolls with fresh basil, ripe tomato slices, and gooey mozzarella. Next, we’ll whip up a vibrant homemade pesto with walnuts, Parmesan, and a touch of red chili flakes, and drizzle it all with a luscious balsamic reduction. Served with a side of tangy salt and vinegar chips, this sando is a flavorful feast. Let’s get cooking and elevate your sandwich game! 🌿🧀
Ingredients
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2 portobello mushrooms
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4 bunches basil
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¼ bunch parsley
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1 ounce Parmesan
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1 tomato
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5 ounces mozzarella
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2 garlic cloves
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2 ciabatta rolls
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1 cup olive oil
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1 cup balsamic vinegar
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⅓ cup sugar
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½ cup walnuts
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½ teaspoon red chili flakes
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Balinese Truffle Salt, to taste
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1 bag Salt and Vinegar Chips
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Cutting board
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Knife
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Small pot
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Whisk
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Foil-lined baking dish or sheet tray lined
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Pan spray
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Blender
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Spatula
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Tongs
Mise En Place 🔪
Directions
Preparation 🥒
30 minutes before cooking: please preheat your oven to 425F.
Clean the mushrooms. Spray the lined sheet tray with pan spray and drizzle 2 tablespoons olive oil over the mushrooms. Season with Balinese Truffle Salt and roast until tender, about 20 minutes.
Pick the basil and parsley leaves. Grate the Parmesan.
Slice the tomato and mozzarella.
Peel the garlic cloves, then rub one over the sliced ciabatta rolls until fragrant. Drizzle with 1 tablespoon of the olive oil.
How to Cook 🍳
To make the balsamic reduction: in a small pot over medium heat, heat the sugar and vinegar, whisking continuously, until the bubbles become very small and the liquid has reduced by about half. Don’t leave it unattended for too long or it will harden!
Time to blend the pesto! Blend together the walnuts, Parmesan, remaining garlic clove, red chili flakes, all of the parsley, and most of the basil (setting aside a handful of basil leaves for your sandwich). Slowly drizzle in the remaining olive oil until nicely blended and vibrant green. Season with Balinese Truffle Salt to taste.
When the mushrooms are tender, remove from the tray and set aside. Set the rolls on the tray and toast in the oven until they’ve reached your desired toasty-ness.
Time for sandwich assembly! Spread some pesto on those toasted buns! Layer the remaining basil leaves, tomato, mozz, and pop that portobello on there too! Drizzle that beautiful balsamic glaze over the top and cut that sando in half! Plate it up with those chips and dig in, Chef!