Ingredients
3 large portobello mushrooms
2 tablespoons olive oil
2 teaspoons chopped garlic
3 tablespoons white wine or vegetable broth
Salt and pepper to taste
1/4 cup sliced pitted black olives
1/4 cup sliced pimento-stuffed green olives
1 tablespoon chopped flat-leaf parsley
1/2 teaspoon chopped oregano
1 tablespoon red wine vinegar
1 (8-inch) round loaf Italian or French bread, halved horizontally
1/3 cup sliced roasted red peppers
1/3 cup sliced marinated artichoke hearts
3 tablespoons pine nuts (optional)
12 basil leaves
Description
This Pressed Sandwich Is A Vegan Version Of The New Orleans Classic That Uses Mushrooms And Pine Nuts Rather Than Meat And Cheese. The Size And Hearty Texture Of Portobello Mushrooms Make Them Perfect For This Sandwich.
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