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.


  • 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


  1. Clean the portobello mushroom caps and remove the stems.
  2. Brush them lightly with olive oil and season with salt and pepper.
  3. Grill or pan-sear the mushrooms and capsicum until they are tender and slightly charred. Set aside.
  4. Take two slices of mixed grain bread and spread a generous layer of pesto sauce on one side of each slice.
  5. On one slice with pesto, layer the grilled portobello mushrooms.
  6. Add the sliced artichoke hearts on top of the mushrooms.
  7. Place the grilled capsicum slices over the artichokes.
  8. Layer fresh basil leaves on top of the capsicum.
  9. Place slices of mozzarella cheese over the basil leaves.
  10. Add tomato slices on top of the cheese.
  11. Place lettuce leaves on the other slice of bread with pesto, completing the sandwich.