Grilled Mushroom Caprese Sandwiches On Sourdough {Meatless Monday

Grilled Mushroom Caprese Sandwiches On Sourdough {Meatless Monday

Grilled mushroom Caprese sandwiches on sourdough bread will instantly become your favorite sandwich!

These sandwiches are created in memory of a great sandwich I used to get at the Atlanta Bread Company called the “Viva Portobello Mozzarella Sandwich”. The sandwich is basically a Caprese sandwich grilled on a panini press. It was that sandwich that started my love affair with fresh basil.

ingredients to make sandwich

I decided to revisit that sandwich by making grilled mushroom Caprese sandwiches, with tangy tomatoes, grilled shiitake mushrooms, fresh creamy mozzarella cheese and basil filled inside rustic sourdough bread, grilled with butter until golden brown.

Grilled Mushroom Caprese Sandwiches are made with tomatoes, grilled mushrooms, fresh mozzarella cheese and basil filled inside rustic sourdough bread. Yum! | TheMountainKitchen.com

How To Make Grilled Mushroom Caprese Sandwiches On sourdough:

THE MUSHROOMS:

Clean the mushrooms and remove stems. Place caps on a plate with the gills up.

Preheat griddle or griddle pan over medium-high heat.

In a small bowl, mix olive oil, garlic powder; season with salt and pepper, to taste. Brush over the mushroom caps with a brush.

Place the caps on the grill over medium-high heat for 5 to 10 minutes or until tender. Remove from the mushrooms from the grill; set aside.

Grilled Mushroom Caprese Sandwiches are made with tomatoes, grilled mushrooms, fresh mozzarella cheese and basil filled inside rustic sourdough bread. Yum! | TheMountainKitchen.com

THE SANDWICHES:

Heat griddle or griddle pan over medium-high heat.

Meanwhile, melt the butter using a small microwave-safe bowl. Microwave in 10-second intervals until completely melted.

When the butter is melted, brush the butter onto one side of each of the 4 slices of bread.

Place two pieces of the bread buttered side down on the griddle. Layer the bread with tomatoes, basil leaves, mozzarella, and mushrooms, top with remaining slice of bread butter side up.

Grilled Mushroom Caprese Sandwiches are made with tomatoes, grilled mushrooms, fresh mozzarella cheese and basil filled inside rustic sourdough bread. Yum! | TheMountainKitchen.com

Grill sandwich for about 3 to 6 minutes on each side, until bread is golden brown and cheese has melted.

You may need to turn the heat down to make sure the toast doesn’t burn while the cheese melts.

Grilled Mushroom Caprese Sandwiches are made with tomatoes, grilled mushrooms, fresh mozzarella cheese and basil filled inside rustic sourdough bread. Yum! | TheMountainKitchen.com

What to serve with Grilled Mushroom Caprese Sandwiches:

Here are some suggestions as to what to serve with the sandwiches:

I grilled eggplant to go along with these sandwiches, instead of eating chips or fries. I figured the fewer carbs, the better on the waistline.

I hope you enjoy these mushroom Caprese sandwiches as much as we did. They are delicious and I would eat them if it were Meatless Monday or not!

Grilled Mushroom Caprese Sandwiches On sourdough

Grilled Mushroom Caprese Sandwiches are made with tomatoes, grilled mushrooms, fresh mozzarella cheese and basil filled inside rustic sourdough bread. Yum!
Course lunch, Main Course, Sandwich
Cuisine Italian, Meatless Monday, Vegetarian
Keyword basil, caprese, Mozzarella, mushrooms, sandwich, tomato
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2
Calories 883kcal

Ingredients

  • 6 medium shiitake mushrooms Portobello mushrooms work well also
  • ¼ cup extra virgin olive oil
  • ¼ teaspoon garlic powder
  • Kosher salt and fresh cracked black pepper to taste
  • 2 tablespoons unsalted butter melted
  • 1 large fresh tomato sliced
  • 6 fresh basil leaves chopped
  • 4 slices fresh mozzarella cheese
  • 4 slices sourdough bread

Instructions

THE MUSHROOMS

  • Clean the mushrooms and remove stems. Place caps on a plate with the gills up.
  • Preheat griddle or griddle pan over medium-high heat.
  • In a small bowl, mix olive oil, garlic powder; season with salt and pepper, to taste. Brush over the mushroom caps with a brush.
  • Place the caps on the grill over medium-high heat for 5 to 10 minutes or until tender.
  • Remove from the mushrooms from the grill; set aside.

THE SANDWICHES

  • Heat griddle or griddle pan over medium-high heat.
  • Meanwhile, melt the butter using a small microwave-safe bowl. Microwave in 10-second intervals until completely melted.
  • When the butter is melted, brush the butter onto one side of each of the 4 slices of bread.
  • Place two pieces of the bread buttered side down on the griddle. Layer the bread with tomatoes, basil leaves, mozzarella, and mushrooms, top with remaining slice of bread butter side up.
  • Layer the bread with tomatoes, basil leaves, mozzarella and mushrooms, top with remaining slice of bread butter side up.
  • Grill sandwich for about 3 to 6 minutes on each side, until bread is golden brown and cheese has melted.

Nutrition

Calories: 883kcal | Carbohydrates: 74g | Protein: 28g | Fat: 53g | Saturated Fat: 19g | Cholesterol: 74mg | Sodium: 1015mg | Potassium: 238mg | Fiber: 3g | Sugar: 4g | Vitamin A: 910IU | Vitamin C: 1.8mg | Calcium: 342mg | Iron: 5mg
Did you try this recipe? Tell us what you think!Give this recipe a star rating, leave a comment below and share pictures of your food with us on Instagram, Facebook or Twitter! We can’t wait to see them! Don’t forget to mention @TheMountainKitchen or tag #TheMountainKitchen!
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The Mountain Kitchen

Hi, my name is Debbie, Author and Photographer at The Mountain Kitchen, a blog that shares delicious homemade recipes using clean food ingredients, and stories about mountain life.
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