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Fill a small loaf of bread with "meaty" portobellos, flavorful cheeses, and olives for a hearty lunch.

Recipe by Oxmoor House January 2008

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Credit: Oxmoor House

Recipe Summary test

prep:
8 mins
cook:
3 mins
additional:
15 mins
total:
26 mins
Yield:
4 servings (serving size: 1/4 of loaf )
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place mushrooms in a quart-size zip-top plastic bag. Add vinaigrette; seal bag, and gently toss to coat. Let stand 15 minutes.

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  • . While mushrooms marinate, cut bread loaf in half horizontally. Hollow out top and bottom halves of loaf, leaving a 1/2-inch border. Reserve torn bread for another use.

  • . Combine cheeses in a small microwave-safe bowl; microwave at HIGH 15 seconds or until soft. Add olives, mustard, and garlic; stir well. Spread mixture on bottom half of loaf; top with basil, tomato, and mushrooms. Top with remaining half of loaf. Coat both sides of sandwich with cooking spray.

  • . Heat a large nonstick skillet over medium heat; place sandwich in pan. Place a piece of foil over sandwich; top with a heavy skillet. Cook 2 minutes. Turn sandwich; replace foil and heavy skillet. Cook 1 to 2 minutes or until golden brown. Cut into 4 equal portions.

Source

Oxmoor House Healthy Eating Collection

Nutrition Facts

279 calories; fat 11.3g; saturated fat 4.2g; protein 9.7g; carbohydrates 34.9g; cholesterol 16mg; iron 2.2mg; sodium 753mg; calories from fat 36%; fiber 2.8g; calcium 117mg.
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