(Top Image: Fontina Cheese. Bottom Image: Gouda Cheese.)
Prep time: 15 minutes ~ Cooking time: 45-50 minutes.
- 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
- 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
- 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!