Portobello Bianca

Cook time: 3-4 mins.
Yield: 24 Servings
Reorder No.DescriptionAmount
241361Sienna Bakery Bianca Bread4 each
586323Portobella Mushroom4 1/2 lbs.
438197Tomato3 lbs.
605850Muenster Cheese, sliced24 each
182570Romaine Hearts12 oz..
214220Creamy Caesar Dressing1 1/2 lbs.

Preparation Instructions

Slice off a small amount of the rounded edge of the bread, so the inside of the bread is just exposed. Slice the bread in half lengthwise. Slice each half into three equal size pieces. Slice each 1/6 piece in half widthwise, keeping the matching halves together. Place in a storage container until needed.

Place a piece of bianca bread on a metal baking pan. Place in a 350F oven. Cook just until the top of the bread is golden brown and the inside is warmed and moist.

Place 3 oz. of mushroom and two tomato slices on a heated char grill or broiler. Season with salt and pepper. Cook on one side until just warmed through. Slice the mushroom on a bias into 3-4 pieces.

Place 1/2 oz. of romaine on the bottom half of the bread. Place the mushroom slices. Place 1 slice of cheese on top of the mushroom. Place under a heated salamander or broiler to melt the cheese. Place the 2 cooked tomato slices on top of the cheese. Spread 1 oz. of Caesar dressing on the inside of the top of the bread. Place the top on the sandwich. Place on a warmed serving plate.