Grilled Portobello Sandwich

ingredients

• 1/2 c. aioli
• 1 jar Mezzetta® artichoke hearts (drained)
• 2 T. Mezzetta® sliced hot cherry peppers (diced)
• 1 T. grated lemon zest
• 4 medium Portobello mushroom caps
• 4 T. Mezzetta® Extra Virgin Olive Oil
• 1 tsp. salt
• 1 tsp pepper
• 1 French baguette
• 4 slices provolone cheese
• 1 small bunch arugula (stems discarded)
• *Calculated ingredients may not always be as accurate as the original recipe.

preparation

Heat a grill on medium-high.

Brush the olive oil on to the mushroom caps and season with salt & pepper. Grill until tender, 4-6 minutes.

Cut the baguette into 4 equal portions.

Combine the aioli and lemon zest. Spread onto the inside of the baguette.

Cut the grilled mushroom into 1/2” thick slices.

Layer the mushrooms, cheese, artichoke hears, and peppers evenly among the sandwiches.

Wrap the sandwiches in heavy duty aluminum foi.l

Place them back on the grill for 5 minutes, or until cheese has melted.

Divide the arugula among the sandwiches.

Serve immediately, while still hot.