Grilled Portobello And Goat Cheese Sandwiches With Green Olive Pesto

Grilled Portobello and Goat Cheese Sandwiches with Green Olive Pesto are a delicious and flavorful vegetarian option for sandwich lovers.

First, preheat a panini or sandwich press according to the manufacturer’s instructions. Alternatively, you can use a nonstick grill pan over medium-high heat as an alternative cooking method.

While the press is heating, prepare the green olive pesto. In a food processor, combine tightly packed fresh basil leaves, pitted green olives (such as manzanilla), walnuts or pine nuts, and coarsely chopped garlic. Process the mixture until finely chopped. With the food processor running, slowly add 6 tablespoons of extra-virgin olive oil in a steady stream until the pesto becomes thick and smooth. Season the pesto with kosher salt and freshly ground black pepper according to your taste.

Next, brush the portobello mushrooms with 2 tablespoons of olive oil and sprinkle them with salt and pepper. Place the mushrooms on the preheated press or grill pan. If using a press, close the top and cook the mushrooms until they are softened and browned, which usually takes about 3 to 5 minutes. If using a grill pan, flip the mushrooms once during cooking. Once cooked, transfer the mushrooms to a plate and let them cool slightly.

Now it’s time to assemble the sandwiches. Spread the green olive pesto on the bottom halves of the soft round rolls, such as Portuguese or kaiser rolls. Place two cooked portobello mushrooms on each sandwich, and then sprinkle some crumbled fresh goat cheese on top. Finish by placing the other halves of the rolls on the sandwiches.

To add an extra layer of flavor, brush both sides of the sandwiches with the remaining 2 teaspoons of olive oil.

Now you’re ready to grill the assembled sandwiches. Place them in the preheated press or grill pan and cook until they are heated through and the cheese is melted. This usually takes a few minutes.

Once the sandwiches are grilled to perfection, remove them from the press or grill pan and serve hot. These sandwiches are bursting with the rich umami flavors of the grilled portobello mushrooms, the tanginess of the goat cheese, and the vibrant notes of the green olive pesto.

Enjoy these Grilled Portobello and Goat Cheese Sandwiches with Green Olive Pesto as a satisfying and tasty meal option for lunch or dinner.

SERVES: 4

INGREDIENTS:

• 1 cup tightly packed fresh basil leaves
• 1/2 cup pitted green olives, such as manzanilla, coarsely chopped
• 1 Tbs. walnuts or pine nuts
• 1 small clove garlic, coarsely chopped
• 1/2 cup plus 2 tsp. extra-virgin olive oil
• Kosher salt and freshly ground black pepper
• 8 small to medium portobello mushrooms, stemmed, gills removed, and wiped clean
• 4 soft round rolls, such as Portuguese or kaiser, split in half
• 4 oz. fresh goat cheese, crumbled

INSTRUCTIONS:

1. Heat a panini or sandwich press according to the manufacturer’s instructions. (Alternatively, heat a nonstick grill pan over medium-high heat.)
2. While the press is heating, put the basil, olives, nuts, and garlic in a food processor and process until finely chopped. With the motor running, add 6 Tbs. of the olive oil in a slow, steady stream through the feed tube and continue to process until thick and smooth. Season to taste with salt and pepper.
3. Brush the mushrooms with 2 Tbs. of the olive oil and sprinkle with salt and pepper. Put them on the press, pull the top down, and cook until softened and browned, 3 to 5 minutes (or cook in the grill pan, flipping once). Transfer to a plate and let cool slightly.
4. Spread the pesto on the bottom halves of the rolls. Put 2 mushrooms on each and then some cheese. Top the sandwiches with the other halves of the rolls. Brush both sides of the sandwiches with the remaining 2 tsp. oil.
5. Put the sandwiches on the press pesto side up, pull the top down, and cook until browned and crisp and the cheese is melted, 5 to 7 minutes, depending on how hot your machine is. (If using a grill pan, put a heavy pan on top of the sandwiches and cook, turning the sandwiches over once.) Carefully remove from the press and serve.

NUTRITIONAL INFORMATION:

PER SERVING

• 590 CALORIES | 15G PROTEIN | 40GCARB | 42G TOTAL FAT | 9GSAT FAT |
  26GMONO FAT | 6G POLY FAT | 15MGCHOL | 1,010MGSODIUM | 4G FIBER

NOTE:

• The earthy flavor of the portobellos goes well with the mild, tangy goat cheese and salty olive pesto.