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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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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.

That's it — enjoy your meal!

Breadless Italian Sub Sandwich

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions