Breadless Italian Sub Sandwich

No need to pile on the deli-counter favorites on these low-calorie 'shroom sandwiches-a little goes a long way. Portobello mushroom caps[ stand in for bread, perfect for those looking for a gluten-free option. Be sure to serve each sub wrapped in wax paper to keep all the juices contained--then bite with confidence!]

Total Time:
20 min
10 min
10 min

4 sandwiches

  • 8 large Portobello mushrooms, wiped clean
  • 2 tablespoons extra-virgin olive oil
  • Kosher 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
  • 1/2 cup shredded iceberg lettuce
  • 4 pimento-stuffed olives
  • Special equipment: decorative toothpicks

  • 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.

  • Copyright 2014 Television Food Network, G.P. All rights reserved.

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    This recipe is featured in:

    Comfort Foods, Lightened Up