The Bold ‘Bella (Vegetarian)

SERVINGS

INGREDIENTS

24 Tribeca Oven Stirato Bistro Roll 240166

24 Portobello Mushrooms

48 Slices Provolone Cheese

6 Cans Artichoke Hearts, drained

10 oz. Baby Arugula

24 oz. Giardiniera, chopped finely

6 oz. Extra Virgin Olive Oil

1 oz. Salt & Pepper

4 oz. Red Wine Vinegar

INSTRUCTIONS

Thaw Tribeca Oven Stirato Bistro Rolls on a sheet tray in an even layer with parchment for at least 15 minutes.
Bake rolls at 385°F (convection) for 4-6 minutes. Remove from the oven and rest for at least 20 minutes.
Grill or sauté portobello mushrooms over medium heat for 1-2 minutes per side. Marinate cooked mushrooms in a bowl with olive oil, red wine vinegar, and salt and pepper for at least 5 minutes.
Marinate artichoke hearts in olive oil, red wine vinegar, and salt and pepper for at least 5 minutes, if artichoke hearts are not already marinated. If artichokes are already marinated, drain excess marinade.
Build sandwiches with slices of provolone cheese, cooked marinated mushrooms, marinated artichoke hearts, chopped giardiniera, and baby arugula.
Serve as is or warm. To warm, place sandwich(es) in a panini press, flat top griddle, or individually in a pan. For flat top or pan griddling, press down on the sandwiches gently for 1 minute per side just to warm the bread and slightly melt the cheese.

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