Mushroom Muffuletta Sandwiches
These Mushroom Muffuletta Sandwiches is a great vegetarian option with tons of flavor from the toasted ciabatta buns, delicious pesto, creamy provolone cheese, briny homemade muffuletta mix with meaty shiitake mushrooms and topped with arugula!
- 2 ciabatta buns
- 2 slices of provolone cheese
- 2 tbsp pesto
- 3.5 oz. shiitake mushrooms
- 1/3 cup jarred roasted red peppers
- 1/3 cup cup marinated artichoke hearts
- 1/4 cup kalamata olives
- 2 tbsp capers
- Handful of arugula
Dice the jarred roasted red peppers, the marinated artichoke hearts and kalamata olives into small pieces and add to a bowl. Mix in the capers.
Heat a skillet over medium heat. Slice the shiitake mushrooms.
Add a couple tablespoons of oil to the skillet and then sauté the mushrooms until golden brown, about 4-5 minutes. Season with a pinch of salt & pepper at the end of cooking.
Slice the ciabatta buns and add the provolone cheese slices to one side. If preferred, toast in a toaster oven or under a broiler for a couple minutes until the cheese is melted.
Smear 1 tbsp of pesto on the top of the ciabatta.
Layer the muffuletta mix, mushrooms and arugula on the bun. Slice using a serrated knife and enjoy!