Grilled Portabella Sandwich with Artichoke Aioli

Serves 4


  • 4 4-inch squares of focaccia, sliced in half
  • 1 1/2 cups lightly packed tender young arugula
  • 2 medium red bell peppers, charred, peeled and halved
  • 4 grilled Portabella mushrooms
  • Salt and pepper to taste

For the Aioli:

  • 6.5 ounce jar of marinated artichoke hearts, drained and rinsed
  • 3 tbsp. chopped poached garlic
  • 1/3 cup chopped fresh basil
  • 1/3 cup mayonnaise


For the Aioli:

Combine the artichokes, garlic, cheese, and herbs in a food processor and pulse several times to chop very finely. Add the mayonnaise and process to fully combine. Cover and store in the refrigerator for up to 3 days. Makes about ? cup.

For the Sandwich:

Liberally spread dressing on each half of the focaccia. Top the bottom halves with the arugula, bell peppers, and a mushroom. Season with salt and pepper, place the top halves of focaccia on top and press gently together.

SKU: MNC-291 Category:

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