Warm Cheese and Portabella Salad Focaccia Sandwiches
Time: 30 minutes. Here's a fresh take on the '70s health sandwich, made with your favorite mini greens instead of the classic alfalfa sprouts. We especially like the sandwiches with spicy sprouts and teleme cheese, but you can tailor the fillings to what you're in the mood for.
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- Calories: 450
- Calories from fat: 48%
- Protein: 20g
- Fat: 24g
- Saturated fat: 6.8g
- Carbohydrate: 42g
- Fiber: 2.6g
- Sodium: 941mg
- Cholesterol: 20mg
- 1 tablespoon extra-virgin olive oil
- 2 teaspoons fresh lemon juice
- 1 1/2 teaspoons minced fresh marjoram
- 1/2 teaspoon kosher salt
- 1/2 teaspoon minced garlic
- 1/4 teaspoon freshly ground black pepper
- 1 portabella mushroom (1/4 lb.), sliced 1/4 in. thick
- 1 medium yellow or green zucchini, very thinly sliced lengthwise, preferably with a mandoline
- 12 ounces plain or herb focaccia or ciabatta bread, cut in 4 pieces
- 1/2 pound teleme* or brie cheese, at room temperature
- 1 1/2 cups lightly packed radish or onion sprouts, sunflower sprouts, pea shoots, or micro greens
- 1. Preheat broiler. Make portabella salad: In a medium bowl, combine oil, lemon juice, marjoram, salt, garlic, and pepper. Add portabella; gently toss to coat. Just before serving, mix in zucchini.
- 2. Make sandwiches: Split bread and set, cut sides up, in a rimmed baking pan. Broil until golden, 1 1/2 to 2 minutes. Spread cut sides with cheese and broil until melted, about 1 minute.
- 3. Arrange mini greens on bottom halves of cheese-covered bread. Add portabella salad, then top with remaining bread halves. Cut sandwiches in half.
- *A soft California cheese with a fresh flavor and mild tang; sold at cheese shops and well-stocked grocery stores.
- Note: Nutritional analysis is per sandwich.
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