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Breadless Italian Sub Sandwich

  • Preparation Time10 mins
  • Cooking Time10 mins
  • Serves4
  • DifficultyMedium
8 large Portobello mushrooms, wiped clean
2 tablespoons extra-virgin olive oil
Salt
1 tablespoon red wine vinegar
1 tablespoon finely chopped pepperoncini with seeds
1/2 teaspoon dried oregano
Freshly ground black pepper
2 ounces sliced provolone (about 4 slices)
2 ounces thinly sliced low-sodium ham (about 4 slices)
1 ounce thinly sliced Genoa salami (about 4 slices)
1 small tomato, cut into 4 slices

Position an oven rack in the top third of the oven and preheat the oven broiler.

Remove the stems from the mushrooms and discard. Lay the mushroom caps gill-side-up and use a sharp knife to completely remove the gills (so that the caps will lie flat). Arrange the mushroom caps on a baking sheet, brush all over with 1 tablespoon of oil and sprinkle with 1/4 teaspoon salt. Broil until the caps are just tender, flipping halfway through, 4 to 5 minutes per side. Allow to cool completely.

Whisk together the vinegar, pepperoncini, oregano, remaining 1 tablespoon oil and a few grinds of black pepper in a small bowl.

Assemble the sandwiches: Arrange one mushroom cap, cut side-up, on a work surface. Fold 1 piece of provolone to fit on top of the cap and repeat with 1 slice each of ham and salami. Top with 1 slice of tomato and about 2 tablespoons of lettuce. Drizzle with some of the pepperoncini vinaigrette. Sandwich with another mushroom cap and secure with a toothpick threaded with an olive. Repeat with the remaining ingredients to make 3 more sandwiches. Wrap each sandwich halfway in wax paper (this will help catch all the juices) and serve.

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