Pepper & Portobello Ciabbata

Pepper & Portobello Ciabbata

March 26, 2019



  • 2 each Ciabbatta rolls
  • 3 each Portobello caps
  • 2 each Onion, white, julienne
  • 2 each Red and green bell peppers
  • Hummus Spinach and artichoke hummus
  • 4 oz Swiss cheese
  • ½ cup Arugula
  • ¼ cup Canola oil for peppers and mushrooms
  • ¼ tsp. Unsalted butter


  1. Preheat oven to 450 degrees
  2. Spread oil on the Portobello caps and pinch of salt. Place caps on a sheet tray and bake for 15 minutes.
  3. Cover the peppers in oil and place on gas burner. If you do not have a gas stove then you may use the oven at 450 degrees. The goal is to char the peppers. Once fully charred place in a bowl and cover with plastic wrap. Sit this aside.
  4. Add butter into a sauté pan. On medium low heat add your julienned onions and cook until the onions are caramelized. This may take about 15- 20 minutes. Every 5 minutes or so stir the onions to achieve even coloring.
  5. Take the peppers that were set aside and remove the center core and julienne the pepper.
  6. Once the components are ready to be assembled place 2 ounces of cheese on each set of ciabbatta rolls and melt in the oven.
  7. Once Swiss cheese has melted, spread hummus on the bread and start to place all components on the roll. Enjoy!

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