Portobello Mushroom Parmesan Sub with a Quick Caponata

By now the news of the Mezzetta Make That Sandwich Winner Ninette Holbrook from Orlando, FL (holla) taking home the 25K for her Open-Face Wine Braised Fig and Caramelized Onion masterpiece has made its through the buzz tubes of the intranets. While I am sporting hometown pride, I am a little salty my vegetarian entry didn't make the grade.

I was stoked beyond belief when I crafted my Portobello Mushroom Parmesan with a Quick Caponata. I dubbed it 'the meatiest non-meat' sandwich of all time explaining the fleshiness of mushrooms, olives, pine nuts, and raisins will quell even the hangriest of appetites. Alas, Mezzetta did not share my vision but you can! Here is my not-winning-yet-still-a-great-sandwich recipe. Mangia!

(Top Image: Fontina Cheese. Bottom Image: Gouda Cheese.)

Prep time: 15 minutes ~ Cooking time: 45-50 minutes.

Quick Caponata

• 3 tblsp. Mezzetta Extra Virgin Olive Oil
• 3 small vine ripe tomatoes; rough chopped in food processor
• ¾ cup Mezzetta Spanish Colossal Queen Olives with Minced Pimento; chopped
• ¼ cup Mezzetta Pitted Calamta Olives; chopped
• ½ cup ripe colossal black olives; chopped
• 2 stalks celery; cut into ¼” pieces
• ½ large Vidalia onion or 1 medium Vidalia onion; cut into ½” pieces
• 1/3 cup pine nuts
• 1/3 cup raisins
• 2 cups canned crushed tomatoes
• ¼ cup apple cider vinegar + 1 tblsp.
• ½ tsp. salt
• 1 tblsp. + ½ tbslp sugar
• 1 tsp. red pepper flakes

Roasted Portobellos

• 40 ounces Portobello mushroom caps or cap slices
• 2 tblsp. Mezzetta Extra Virgin Olive Oil
• 1/3 cup dry marsala wine
• ¼ tsp. salt
• ¼ tsp. black pepper
• ½ tsp. dry thyme

• 4 6-8 inch fresh Italian hoagie rolls
• 16 pieces of fontina cheese

Directions

• Chop and wash all vegetables. Measure out all quantities.
• Heat 3 tblsp. of olive oil in a large pan over medium heat.
• Add onions and celery to hot oil. Cook about 10 minutes or until tender but not browned.
• Add chopped tomatoes and canned crushed tomatoes, ¼ cup vinegar, 1 tbslp. Sugar, ½ tsp. sugar and red pepper flakes. Gently mix with a spatula or spoon. Bring to a simmer and let cook down 5-7 minutes.
• Add olives, capers, raisins, and pine nuts. Mix and let cook another 3-4 minutes.
• Add ½ tbslp. Sugar, 1 tbslp. Vinegar and another light sprinkle of red pepper flakes. Gently mix until caponata together and lower heat. Let cook another 3-4 minutes.
• Take off the heat.
• Preheat oven to 450 degrees.
• Clean mushrooms with a damp towel. If using caps, clean caps and slice horizontally approximately ¼” in width.
• In a small bowl, whisk together olive oil, marsala wine, and spices for about 2-3 minutes.
• Line a baking pan with aluminum foil and lightly grease with olive oil.
• Place cleaned portobellos on the baking pan and using a brush, dip the brush into the bowl and then wipe both sides of the mushroom with the mixture.
• Roast 7-9 minutes or until the impressions of fork tongs are left behind when the flesh is pressed.
• Put caponata back on a low heat.
• Using a bread knife cut each hoagie roll vertically along the broadside of the roll.
• Spread the cut roll open and put 1 cup of the spring green mix on the bottom.
• put 8 oz. of roasted Portobello mushrooms in the roll.
• Spoon 3-4 tblsp of the quick caponata on top of the mushrooms being sure to get a even ratio of sauce to vegetable pieces.
• Cover with 4 pieces of fontina cheese overlapping each other and the sides of the roll.
• Place a piece of aluminum foil on the second rack in the oven.
• Put finished sandwiches directly on the top rack for 4 minutes.
• Turn on broiler and leave in 1-2 minutes more.
• Take sandwich out of the oven and let cool 2 minutes. Slice down the middle exposing the cross-section and serve.

Eating Tip – Push the cheese between the roll and pinch the sides in the same fashion of eating a NY style piece of pizza. Wrap your lips Portobello Parmesan Sub with Quick Caponata for the Meatiest Meatless sandwich known to man.

TILL NEXT YEAR!