Roasted Portobello Sandwiches

🥘 Ingredients

• Italian seasoning
  2 tbsp
• Parmesan cheese
  ½ cup
• black pepper
  1 tsp
• ciabatta
  2 unit
• cooking oil
  1/3 c
• lemon
  1 unit
• mayonnaise
  2 tbsp
• pesto
  2 tbsp
• portobello mushrooms
  2 unit
• potatoes
  12 oz
• salt
  1 tsp
• tomato
  1 unit

🍳 Cookware

• baking sheet
• baking sheet
• paper towel
• zester
• small bowl
• large pan

1. 

   1

   Adjust racks to top and middle positions and preheat oven to 425 degrees. Wash and dry all produce. Cut potatoes into ½-inch-thick wedges. Toss on a baking sheet with a large drizzle of cooking oil , half the Italian seasoning (you'll use the rest later), salt , and black pepper . Roast on top rack until browned and crispy, ⏱️ 20-25 minutes .

   potatoes: 12 oz, cooking oil: 1/3 c, Italian seasoning: 2 tbsp, salt: 1 tsp, black pepper: 1 tsp
2. 

   2

   While potatoes roast, lightly oil a second baking sheet . Sprinkle Parmesan cheese into two 3-inch-wide circles (four circles for 4 servings) on prepared sheet. Bake on middle rack until cheese is golden brown and crisp, ⏱️ 6-10 minutes . TIP: Check the cheese often to make sure it doesn't burn. Let frico cool on sheet until hardened, then carefully transfer to a paper towel -lined plate.

   Parmesan cheese: ½ cup
3. 

   3

   Meanwhile, using the tip of a spoon, remove and discard black gills from undersides of portobello mushrooms ; trim any large stems if necessary. Slice tomato into ½-inch-thick rounds. Zest and quarter lemon using a zester . In a small bowl , combine mayonnaise , pesto , and a squeeze of lemon juice to taste. Season with salt and pepper to taste.

   portobello mushrooms: 2 unit, tomato: 1 unit, lemon: 1 unit, mayonnaise: 2 tbsp, pesto: 2 tbsp
4. 

   4

   Drizzle both sides of each mushroom with oil; rub to evenly coat. Season all over with remaining Italian Seasoning, salt, and pepper. Arrange gill sides down on sheet used for frico. Roast on middle rack until slightly tender, ⏱️ 14-16 minutes .
5. 

   5

   Season tomato all over with salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add tomato and cook until lightly browned and slightly softened, ⏱️ 1-2 minutes per side. Turn off heat; transfer to a plate.
6. 

   6

   Halve and toast ciabatta ; spread cut sides with half the pesto mayo. Fill ciabattas with mushrooms, tomato, and frico. Divide sandwiches between plates along with potato wedges; sprinkle potatoes with lemon zest to taste. Serve with remaining pesto mayo and any remaining lemon wedges on the side.

   ciabatta: 2 unit