Thinly sliced pan-seared portobello mushrooms replace the traditional meat in this delicious interpretation of the classic New Orleans sandwich.
¼ cup extra-virgin olive oil, plus additional
3 large portobello mushroom caps, cut into
Salt and freshly ground black pepper
2 tablespoons balsamic vinegar
1 cup chopped pimiento-stuffed green
½ cup chopped bottled roasted red bell
½ cup chopped bottled peperoncini
½ cup green or black olive tapenade,
bottled or homemade (page 18)
¼ cup chopped oil-packed sun-dried
1 round loaf Italian bread
Heat 2 tablespoons of the oil in a large skillet over medium-high heat. Add the mushroom slices and sear on both sides. Season to taste with salt and pepper and drizzle with the balsamic vinegar. Cook until the mushrooms are tender, about 5 minutes. Transfer to a plate and allow to cool.
In a medium bowl, combine the olives, roasted red peppers, peperoncini, tapenade, sun-dried tomatoes, and the remaining tablespoon oil. Season to taste with salt and pepper and set aside.
Carefully cut the loaf of bread in half horizontally, using a serrated bread knife. Pinch out some of the inside of the loaf to make room for the filling.
Drizzle a small amount of olive oil on the cut side of both halves of the bread. Spread half of the olive mixture on the bottom half of the bread. Layer the mushrooms on top, then spread the remaining olive mixture evenly on top of the mushrooms. Replace the top half of the bread. To serve, cut the loaf into quarters.