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Stuffed Mushroom Muffulettas

Picture: 
Ingredients: 
1/4 cup extra-virgin olive oil
1/3 cup red wine vinegar
2 tbsp. Dijon mustard
black pepper to taste
4 ciabatta or focaccia buns, halved (I used regular hamburger buns)
4 large portobellos
5 oz. hard salami, chopped (can substitute bacon chunks)
4 oz. pimiento-stuffed olives, chopped
4 oz. provolone cheese, shredded or chopped
Directions: 

Preheat oven to broil, keeping the ranch about 6 inches from heating element.

Whisk together oil, vinegar and Dijon for the vinaigrette. Season with pepper.

Brush cut sides of bun halves with vinaigrette and toast lightly under broiler, about 4 minutes; set aside

Remove mushroom gills with a spoon. Wipe them of with a wet paper towel, then brush mushrooms with vinaigrette and place topside up on a pan; broil for about 6 minuets on each side. You want the mushrooms pretty soft, the remove from oven.

Pulse salami, olives and cheese in a food processor until finely chopped and mixed. Take mixture and place in a microwave safe dish, then add the rest of the vinaigrette to it. Microwave about 1 minute until mixture is warm. Divide the mixture between the 4 mushrooms; then return to the oven and broil until the cheese starts to melt and brown. About 5 minutes.

Place the mushrooms on the browned buns and serve.

-If you think provolone cheese is too strong, a swiss would work really well too.
Enjoy!

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It is higher in price rather than veg fat, although the health benefits are much better and is also actually worth the price tag.

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