| Level: | Easy |
| Total: | 35 min |
| Prep: | 15 min |
| Cook: | 20 min |
| Yield: | 2 servings |
Ingredients
- 2 large portobello mushrooms, stems removed, gills scraped out, sliced horizontally into 2 thin pieces
- 1 small red pepper, seeds and ribs removed, quartered
- Olive oil
- Kosher salt and freshly ground black pepper
- 1/2 cup baby arugula
- Herbed Cream Cheese Spread, recipe follows
- 1 loaf ciabatta
- 4 ounces low-fat cream cheese, at room temperature
- 2 tablespoons chopped fresh basil
- 2 tablespoons chopped fresh chives
- 1 clove garlic, peeled and smashed
- Kosher salt and freshly ground black pepper
Instructions
- Heat a grill pan to medium-high heat.
- Add the mushrooms and red peppers to a sheet tray, drizzle with olive oil and sprinkle with salt and pepper. Toss to coat. Grill the portobellos for 3 minutes per side, 6 minutes total. Grill the red peppers for 5 minutes per side, 10 minutes total. Remove from the grill and set aside until cool enough to handle.
- Cut two 4-inch pieces of bread, then slice in half lengthwise. Spread the Herbed Cream Cheese Spread on each piece of bread. Pile on the grilled portobellos, red peppers and arugula on 2 slices of the bread and close the sandwiches.
- Place the sandwiches on top of the hot grill pan and place a cast-iron skillet on top to press. Cook for 3 to 4 minutes, and then flip and cook 3 to 4 more minutes on the remaining side. Slice on a diagonal and serve.
- Add the cream cheese, basil, chives and garlic to a bowl of a food processor and pulse until smooth and combined. Season with salt and pepper.
Nutrition Facts
| Serving Size | 1 of 2 servings |
| Calories | 641 |
| Total Fat | 20 g |
| Saturated Fat | 7 g |
| Carbohydrates | 94 g |
| Dietary Fiber | 7 g |
| Sugar | 9 g |
| Protein | 22 g |
| Cholesterol | 31 mg |
| Sodium | 1198 mg |
| Serving Size | 1 of 2 servings |
| Calories | 641 |
| Total Fat | 20 g |
| Saturated Fat | 7 g |
| Carbohydrates | 94 g |
| Dietary Fiber | 7 g |
| Sugar | 9 g |
| Protein | 22 g |
| Cholesterol | 31 mg |
| Sodium | 1198 mg |
Reviews
OMG! This is an AWESOME Sandwich! Thank you, Neely’s! My daughter, the picky eater, loved it! We did not add the herbed cream cheese and used sliced yellow and green squash. We added some shredded mozzarella and put it on toasted Italian bread, It was delicious!!!
I really like the cream cheese spread. As for the Portobello I cooked it on my inside griller it was ok but will not make it again.
Made this for my two meat loving sons and they loved it! The cream cheese spread was perfect and I have been using the leftover on everything. Nice job Neelys…..love you guys.
Great recipe. Was so easy to make and my husband and I both loved it. Would make it again.