Portobello with Roasted Red Peppers & Artichoke Sandwich Recipe

I have moved into full sandwich mode. Something struck me last week and I decided that it was time to transition over to summer food. I’m loving it too because sandwiches are fairly simple to put together and the possible combinations of ingredients is endless.

The Recipe

This sandwich is so easy to prepare. All it takes is a few ingredients and a bit of frying in a skillet. You’ll need some roasted peppers, canned artichoke hearts, portobello mushrooms, some provolone cheese and a loaf of nice wide Italian bread. Of course, there are a few other odds and ends that will be necessary, but that’s the bulk of it. I’ll also tell you that after you warm these ingredients up to pull the flavors out, you’ll be left with two delicious sandwiches. It really is all in the frying on the stove top. There are flavors that are hiding in the red peppers, artichokes and mushrooms that are begging to be set free. That’s what we’ll do below.

Ingredients

Makes: 2 Sandwiches

2 Portobello Mushrooms, Sliced 1/4-Inch Thick
2 Jarred Roasted Whole Red Peppers, Sliced
1/2 Cup Canned Quartered Artichoke Heart
4 3/4-Inch Thick Slices Rustic Italian Bread
Mayonnaise
Pesto
2 Slices Provolone Cheese
Salt
Ground Black Pepper
Regular Olive Oil

Step-by-Step Instructions

I’d like to thank Delish for this recipe. Their version was grilled, but I honestly don’t think grilling these ingredients is necessary. I achieved incredible results in my cast iron skillet. Thank you to Delish for a wonderful sandwich recipe.

Fry the Vegetables

Warm a large cast iron skillet over medium-high heat. Add one tablespoon olive oil to the skillet and then add in the mushroom slices. The reason I didn’t keep the portobello caps whole is because they’re kind of tough in that form. They’re much easier to eat when sliced.

Allow the mushroom slices to fry for a few minutes and then flip them over to cook for a few more minutes. When you see them become moist looking, I would say they’re finished. Sprinkle a pinch of salt over the slices and then transfer them to a nearby plate.

After that, add the roasted peppers, the quartered artichokes and another tablespoon of oil to the skillet. Do the same thing with these as you did with the mushrooms. Let them fry for a few minutes on each slide and when they begin to brown slightly, sprinkle a pinch of salt and ground black pepper over everything and transfer the vegetables to the same plate as the mushrooms. It’s this frying that creates such great flavors.

Toast Bread & Assemble Sandwiches

Go ahead and toast the slices of Italian bread. Then, liberally spread some mayo over two of the slices. On the bottom slices, stack the mushrooms first, then the red pepper, cheese and finally the artichoke hearts. Spread some pesto over the top slices and place the top piece of bread on top of the sandwich.

Slice & Serve

You can either eat this sandwich sliced in half or keep it whole. I ate it whole and is wasn’t messy at all. I enjoyed it that way.

The Final Portobello Mushroom, Roasted Red Pepper & Artichoke Heart Sandwich

This thing was so good. I’ll definitely be making it again. If you decide to give this recipe a try, please let me know your thoughts in the comment section below. Thanks for reading!