Mushroom, Artichoke Hearts, Grilled Capsicum & Pesto Sandwich
Prep: 10 mins
Cook: 20 mins
Servings: 1
This Mushroom, Artichoke and Capsicum Sandwich is a colourful, hearty and flavourful meal that will fill you up for lunch.
Ingredients
- 2 large portobello mushroom caps
- 1 cup artichoke hearts (canned or marinated), drained and sliced
- Grilled capsicum (bell pepper), sliced
- Pesto sauce
- Mozzarella cheese, sliced
- Fresh basil leaves
- Tomato slices
- 2x Helga's Mixed Grain bread slices
- Lettuce leaves
Method
- Clean the portobello mushroom caps and remove the stems.
- Brush them lightly with olive oil and season with salt and pepper.
- Grill or pan-sear the mushrooms and capsicum until they are tender and slightly charred. Set aside.
- Take two slices of mixed grain bread and spread a generous layer of pesto sauce on one side of each slice.
- On one slice with pesto, layer the grilled portobello mushrooms.
- Add the sliced artichoke hearts on top of the mushrooms.
- Place the grilled capsicum slices over the artichokes.
- Layer fresh basil leaves on top of the capsicum.
- Place slices of mozzarella cheese over the basil leaves.
- Add tomato slices on top of the cheese.
- Place lettuce leaves on the other slice of bread with pesto, completing the sandwich.
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