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Ciabatta with bologna, portabella mushrooms, ricotta and pesto
Ciabatta with bologna, portabella mushrooms, ricotta and pesto Ciabatta with bologna, portabella mushrooms, ricotta and pesto

Ciabatta with bologna, portabella mushrooms, ricotta and pesto

Filed under: Brunch, Collation, Lunch



preparation time

00:00 0min

00:20 20min


Cooking time

00:00 0min

00:05 5min



Learning to speak Italian is easy while you make your lunch. First, learn how to properly say ciabatta and bologna, then graduate to portabella and ricotta y pesto! Bravo! Bellissima!

ingredients

  • 2 baguettes, cut in two
  • 15 ml (1 tablespoon) basil pesto
  • 30 ml (2 tablespoon) mayonnaise
  • 7 ml (1/2 tablespoon) olive oil
  • 45 ml (3 tablespoon) ricotta cheese
  • 125 ml portabella mushrooms
  • 4 Olymel bologna, sliced
  • 1/2 red pepper, cut into strips
  • 4 baguettes, cut in two
  • 30 ml (2 tablespoon) basil pesto
  • 60 ml (cup) mayonnaise
  • 15 ml olive oil
  • 75 ml (cup) ricotta cheese
  • 250 ml (1 cup) portabella mushrooms
  • 8 slices Olymel bologna, sliced
  • 1 red pepper, cut into strips
  • 8 slices of Olymel Bologna (thinly sliced)
  • 4 crusty ciabatta rolls
  • 75 mL (1/3 cup) of ricotta cheese
  • 250 mL (1 cup) of portabella mushrooms
  • 15 mL (1 tablespoon) of olive oil
  • 1 red pepper, cut into strips
  • 30 mL (2 tablespoons) of basil pesto
  • 60 mL (¼ cup) of mayonnaise
  • Freshly ground pepper to taste

instructions

  1. Slice portabella mushrooms. Grill on both sides on the grill or sauté in olive oil in a frying pan for 2 to 3 minutes. Set aside.
  2. Combine mayonnaise and pesto. Add pepper to taste.
  3. Grill insides of ciabatta rolls. Spread rolls with mayonnaise and pesto mixture.
  4. Place 2 slices of bologna in each roll. Add ricotta and portabella mushrooms.