Italian sandwich without bread

Votes: 7

Time: 20 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 200, total fat 14 G., saturated fats 4.5 G., proteins 12 G., carbohydrates 9 G., fiber 3 G., cholesterol 25 mg, sodium 590 mg, sugar 6 G.

You don't have to load these low-calorie sandwiches with deli meats like in a classic Italian sub: just add a slice of salami, ham, and cheese for a rich flavor. Large portobello mushroom caps replace the burger bun halves. Ideal for those on a gluten-free diet. Don't forget to wrap each sandwich in waxed paper to keep the juices in, and bite into it with confidence!

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

8 large portobello mushrooms, puréed
2 tbsp. l. olive oil
1 tbsp red wine vinegar
1 tbsp finely chopped pepperoncini peppers with seeds
0.5 tsp dried oregano
Freshly ground black pepper
60 g thin slices of provolone (about 4 slices)
60 g thin slices of ham (about 4 slices)
30 g thin slices of salami (about 4 slices)
1 small tomato, cut into 4 slices
0.5 cup shredded iceberg lettuce
4 olives stuffed with pimento peppers
Additional equipment: decorative toothpicks, wax paper

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: portobello mushrooms, tomatoes, iceberg lettuce, peperoncino pepper, provolone cheese, ham, salami, olive, oregano

Cooking the dish according to the recipe:

Position a rack in the upper third of the oven and preheat the oven to grill mode.
Cut the stems off the mushrooms and discard. Place the mushroom caps gill-side up and use a sharp knife to scrape out the gills completely (so the caps lie flat). Place the mushroom caps on a baking sheet, brush with 1 tablespoon of olive oil, and sprinkle with 1/4 teaspoon of salt.

Grill the mushrooms until tender, turning halfway through, about 4-5 minutes per side. Let cool completely.
In a small bowl, combine the vinegar, pepperoncini, oregano, remaining 1 tablespoon olive oil, and a few grinds of freshly ground black pepper.
Assemble the sandwiches:

Place one mushroom cap cut-side up on a work surface. Fold 1 slice of provolone over the cap, then repeat with 1 slice of ham and salami. Top with 1 slice of tomato and about 2 tablespoons of lettuce. Drizzle with the pepperoncini vinaigrette.
Top with another mushroom cap and secure with a toothpick, skewering an olive with it. Repeat with the remaining ingredients to make 3 more sandwiches. Wrap each sandwich halfway in waxed paper to prevent juices from getting on them, and serve.

Categories:

recipe / Healthy eating / Gluten-free dishes / Low-calorie dishes / Healthy snacks / Calorie content of prepared meals / Grill in the oven / Summer dishes / Dinner / Appetizers / Sandwiches / Food Network - recipes