Breadless Italian Sub Sandwich Recipe

Name: Breadless Italian Sub Sandwich
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 large Portobello mushrooms, wiped clean; 2 tablespoons extra-virgin olive oil; Kosher salt; 1 tablespoon red wine vinegar; 1 tablespoon finely chopped pepperoncini with seeds; 1/2 teaspoon dried oregano; Freshly ground black pepper; 2 ounces sliced provolone (about 4 slices); 2 ounces thinly sliced low-sodium ham (about 4 slices); 1 ounce thinly sliced Genoa salami (about 4 slices); 1 small tomato, cut into 4 slices; 1/2 cup shredded iceberg lettuce; 4 pimento-stuffed olives

Servings: persons

8 large Portobello mushrooms, wiped clean
2 tablespoons extra-virgin olive oil
Kosher salt
1 tablespoon red wine vinegar
1 tablespoon finely chopped pepperoncini with seeds
1/2 teaspoon dried oregano
Freshly ground black pepper
2 ounces sliced provolone (about 4 slices)
2 ounces thinly sliced low-sodium ham (about 4 slices)
1 ounce thinly sliced Genoa salami (about 4 slices)
1 small tomato, cut into 4 slices
1/2 cup shredded iceberg lettuce
4 pimento-stuffed olives

1
Special equipment: decorative toothpicks
2
Position an oven rack in the top third of the oven and preheat the oven broiler.
3
Remove the stems from the mushrooms and discard.
4
Lay the mushroom caps gill-side-up and use a sharp knife to completely remove the gills (so that the caps will lie flat).
5
Arrange the mushroom caps on a baking sheet, brush all over with 1 tablespoon of oil and sprinkle with 1/4 teaspoon salt.
6
Broil until the caps are just tender, flipping halfway through, 4 to 5 minutes per side.
7
Allow to cool completely.
8
Whisk together the vinegar, pepperoncini, oregano, remaining 1 tablespoon oil and a few grinds of black pepper in a small bowl.
9
Assemble the sandwiches: Arrange one mushroom cap, cut side-up, on a work surface.
10
Fold 1 piece of provolone to fit on top of the cap and repeat with 1 slice each of ham and salami.
11
Top with 1 slice of tomato and about 2 tablespoons of lettuce.
12
Drizzle with some of the pepperoncini vinaigrette.
13
Sandwich with another mushroom cap and secure with a toothpick threaded with an olive.
14
Repeat with the remaining ingredients to make 3 more sandwiches.
15
Wrap each sandwich halfway in wax paper (this will help catch all the juices) and serve.

140

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 8 large Portobello mushrooms, wiped clean, 2 tablespoons extra-virgin olive oil, Kosher salt, 1 tablespoon red wine vinegar, and more.

Yes, Breadless Italian Sub Sandwich falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Breadless Italian Sub Sandwich

How did you like this recipe?

Frequently Asked Questions