Roasted Portobello and Pepper Open-Faced Sandwiches with Spinach Salad

These open-faced sandwiches are a satisfying meal any time of day. Crusty ciabatta is loaded with sweet roasted yellow bell peppers, hearty portobello mushrooms and fresh mozzarella, then baked until the cheese turns perfectly golden and gooey.

A simple spinach salad on the side adds a fresh, crisp contrast, making this dish a complete and delicious option for lunch or dinner.

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Ingredients

4 ciabatta rolls, halvedView ingredient guideLike ingredientDislike ingredient

2 large portobello mushrooms, slicedView ingredient guideLike ingredientDislike ingredient

2 yellow bell peppers, roasted and slicedView ingredient guideLike ingredientDislike ingredient

8 oz fresh mozzarella, slicedView ingredient guideLike ingredientDislike ingredient

2 cups fresh spinachView ingredient guideLike ingredientDislike ingredient

2 tbsp olive oilView ingredient guideLike ingredientDislike ingredient

Salt and pepper to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat your oven to 400°F (200°C).
2. Place the ciabatta halves on a baking sheet, cut side up.
3. Layer the sliced portobello mushrooms and roasted yellow bell peppers evenly over each ciabatta half.
4. Top with slices of fresh mozzarella.
5. Drizzle with olive oil and season with salt and pepper.
6. Bake for 10-12 minutes, until the cheese is melted and golden and the bread is crispy.
7. While the sandwiches bake, toss the fresh spinach with a little olive oil, salt and pepper to make a simple side salad.
8. Serve the open-faced sandwiches hot, with the spinach salad on the side.

Recipe Tips

FAQ

Can I use other types of mushrooms?

Yes, cremini or button mushrooms can be substituted, but portobellos provide a meaty texture.

How do I roast bell peppers?

Place whole peppers under a broiler or over a gas flame, turning until charred. Then steam in a bowl covered with plastic wrap for 10 minutes, peel off skin and slice.

Can I make this ahead?

Assemble the sandwiches without baking, then refrigerate. Bake just before serving for best results.