INGREDIENTS
- – Grilled portobello mushrooms (8 to 10 cm in diameter) 8 items.
- – Provolone the provolone with 4 skinny slices of ½ cm c/u.
- – Julienne onion 1 unit.
- – Garlic in skinny slices 1 unit.
- – Thyme 1 twig.
- – White wine.
- Pesto:
- – Parsley twice as a lot as mint.
- – Peas boiled in salted water to make puree (they do not must lose their inexperienced coloration ).
- – Mint 7/8 leaves.
- – She.
- – Lemon zest and juice.
- – Salt and pepper.
- – Olive oil.
- – Mayonnaise a few tablespoons.
- – Pan sandwichero.
Particular PORTO BELLO SANDWICH WITHOUT MEAT for you! Observe the step-by-step beneath..
PROCEDURE:
1. Cook dinner the portobello mushrooms , with out the stem, minimize alongside roughly 1 cm, with a bit olive oil and garlic, first on the hole facet. Season with a bit salt. Add the provoletas on prime of the mushrooms or on the facet, or with the onions… nevertheless you want!
2. Alternatively, sauté the onion with salt till it browns a bit, add the sliced garlic and season with the thyme. Add a bit white wine.
3. Course of the parsley, mint , a contact of lemon zest and juice , olive oil, mayonnaise, salt and pepper. If you happen to want a bit extra moisture, add extra olive oil.
4. Toast the bread .
5. Assemble the sandwich by spreading the pesto on the bread, add the provoleta and the mushrooms, the onion and eat!! .
