I must confess that we’ve eaten these delicious sandwiches on a couple of occasions already. They are a fabulous variation of the more common vegetarian alternative “parm” sandwich, eggplant parmesan. Worth using the oven in the summer! 🙂
This recipe was adapted from Meatless Sheet Pan Suppers: 100 Surprising Vegetarian Meals Straight from the Oven by Raquel Pelzel. I served them with both challah and potato rolls, on different occasions. The original recipe recommends sub rolls. I modified the proportions, used part-skim mozzarella, and substituted fontina for the provolone cheese. Fabulous!
Yield: 4 sandwiches
- 8 T extra-virgin olive oil
- 6 garlic cloves, finely grated
- 1/2 cup panko bread crumbs
- 1 tsp plus a pinch of kosher salt
- 3/4 cup grated low-moisture part-skim mozzarella cheese
- 3/4 cup grated fontina or provolone cheese
- 6 T finely grated Parmigiano Reggiano cheese
- 4 large or 6 medium portobello mushrooms, stemmed and sliced 1/4 inch thick
- 1/2 cup store-bought or homemade marinara sauce (I used Trader Joe’s Marinara Sauce with Barolo Wine), or more, as desired
- 4 rolls, such as challah, potato, or sub rolls
- Adjust an oven rack to the middle position and preheat the oven to 400 degrees, preferably on convection roast.
- Combine the olive oil and garlic in a microwave safe bowl, and warm in the microwave at high power until the garlic is fragrant, about 30 to 45 seconds.
- Pour 3 T garlic oil into a small bowl and add the panko bread crumbs and a pinch of kosher salt. Rub together with your fingers to combine and set aside, reserving the remaining garlic oil. (Add up to an additional tablespoon of garlic oil, as needed.)
- In a separate bowl, combine the mozzarella, fontina (or provolone), and Parmigiano Reggiano cheeses.
- Place the mushrooms in a medium-sized bowl and toss with 2 T garlic oil and the remaining 1 tsp kosher salt.
- Transfer the mushrooms to a parchment paper-lined, rimmed sheet pan and roast until tender, 10 to 12 minutes. Do not flip them. Transfer the mushrooms to a plate and set aside.
- Line a second sheet pan with aluminum foil (or the same pan if it is cool enough to handle). Adjust the oven rack to the upper-middle position and preheat the broiler to high.
- Open the rolls and lightly brush the interior of each with some of the remaining garlic oil.
- Place the rolls, face up, on the prepared sheet pan and broil until the bread is golden brown, 1 to 2 minutes. Watch carefully! Remove the rolls from the oven, keeping the broiler on, and divide the tops of the rolls among 4 plates. Leave the bottom of the rolls on the sheet pan.
- Arrange the mushrooms over the bottom halves of the rolls and top each with 2 (or more) T marinara, spreading it out a bit.
- Divide the cheese over each mound of vegetables and return the sheet pan to the broiler. Broil until the cheese is melted, 1 to 3 minutes, watching carefully.
- Sprinkle the reserved panko bread crumbs evenly over the cheese and return to the broiler until the crumbs are golden and crisp, 1 to 2 minutes.
- Transfer each portion to a plate and top with reserved roll top. Serve hot.
Posted in Quick, Recipes, Vegetarian
Tags: dinner, fast, fontina, Italian, marinara, mozzarella, mushrooms, panko, parm, parmesan, Parmigiano Reggiano, portobello, portobello mushrooms, provolone, rolls, sandwiches, sheet pan, sub, vegetarian
This dish was quick to prepare and was absolutely fabulous. The biggest mistake I made was not doubling the recipe! I made it for an early birthday celebration dinner for my mom. We topped it off with a birthday pear snacking cake for dessert. 🙂 It was a great autumn comfort food meal.
This recipe was adapted from The New York Times, adapted from Madhur Jaffrey’s “Vegetarian India,” contributed by David Tanis. I increased the amount of squash, mushrooms, and garlic. Any type of wild or cultivated mushrooms could be used such as royal trumpets, oyster, shiitakes, chanterelles, or cremini mushrooms; I used a combination of cremini and shiitake mushrooms. The recipe below is double the original recipe. We ate it served over brown Basmati rice with warm naan on the side.
Yield: 8 Servings
- 6 tablespoons vegetable oil
- 20 to 28 ounces butternut or other winter squash, peeled and diced in 1/2-inch cubes
- coarse salt and freshly ground black pepper
- 2 to 4 small whole green chiles, such as jalapeño or serrano
- 6 medium shallots or 1 small onion, finely diced
- 1 teaspoon black mustard seeds
- 1 teaspoon cumin seeds
- handful of fresh or frozen curry leaves, optional (basil leaves could also be substituted)
- 8 garlic cloves, minced
- 2 teaspoons ground coriander
- pinch of cayenne, or more, to taste
- 1 teaspoon turmeric
- 2 1/4 pounds mushrooms, preferably a mix of cultivated and wild, trimmed and sliced 1/8-inch thick
- 15 oz can coconut milk
- 4 tablespoons lime juice (from 1 lime)
- cilantro sprigs, for garnish
- In a wide skillet, heat oil over medium-high heat. When hot, add squash cubes in one layer. Season with salt and pepper. (This may be done in batches.) Cook for about 2 minutes, letting cubes brown slightly, then flip and cook for 2 minutes more. Use a slotted spoon to lift squash out, and set aside.
- Cut a lengthwise slit in each chile to open it, but leave whole. (This allows the heat and flavor of the chile to release into the sauce without making it too spicy.)
- Add shallots to skillet, salt lightly and cook, stirring, 1 minute.
- Add mustard seeds, cumin seeds and curry/basil leaves and let sizzle for 30 seconds, then add garlic, coriander, cayenne, turmeric and chiles. Stir well and cook for 30 seconds more.
- Add mushrooms to pan, season with salt and toss to coat. Continue to cook, stirring, until mushrooms begin to soften, about 5 minutes.
- Return squash cubes to pan, stir in coconut milk and bring to a simmer.
- Lower heat to medium and simmer for another 5 minutes.
- If mixture looks dry, thin with a little water. Taste and season with salt.
- Just before serving, stir in lime juice. Transfer to a warm serving dish and garnish with cilantro leaves.
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Posted in Quick, Recipes, Soups, Stews, & Chowders, Vegetarian
Tags: birthday, black mustard seed, butternut squash, coconut milk, coriander, cremini, curry, curry leaves, dinner, Indian, jalapeños, Madhur Jaffrey, mushrooms, oyster, portobello, serrano chiles, shallots, shiitake, trumpet, vegan, vegetarian