Tomato Bruschetta Topping: 

  • 1/4 pound fresh plum tomatoes, cored and diced 
  • 2 tablespoons red onion, peeled and minced 
  • 2 tablespoons fresh basil leaves, thinly sliced 
  • 1 teaspoon olive oil 
  • 1/4 teaspoon kosher salt 
  • 1 pinch ground black pepper 
  • 1 pinch fresh garlic, peeled and finely minced 
  • Sandwiches: 
  • 1 pound fresh portobello mushrooms, cleaned, stems removed, sliced thin 
  • 3 tablespoons olive oil 
  • 1/4 teaspoon garlic powder 
  • 1/4 teaspoon kosher salt 
  • 1/8 teaspoon ground black pepper 
  • 1/4 cup mayonnaise 
  • 2 1/2 tablespoons prepared basil pesto 
  • 4 ciabatta rolls (4-by-4 inches), split in half 
  • 4 ounces fresh mozzarella cheese, sliced small 
  • 4 ounces tomato bruschetta topping 
  • 2 ounces fresh baby arugula 
  • 1/4 cup balsamic glaze 


To make tomato bruschetta topping: In bowl, combine tomatoes, onion, basil, olive oil, salt, pepper and garlic. Set aside. 

To make sandwiches: Preheat grill pan or grill to medium heat. 

Toss sliced mushrooms with olive oil, garlic powder, salt, and pepper. 

Grill mushrooms until fork-tender, 3-4 minutes on each side. Let cool. 

Mix mayonnaise with pesto until combined. Spread 2 tablespoons pesto mayonnaise on cut sides of each roll. 

For each sandwich, layer 1/4 of grilled mushrooms, mozzarella slices, tomato bruschetta topping, arugula, and balsamic glaze. 

Top with other roll halves. Cut diagonally in half to serve.