Metropolitan Bakery | Since 1993

Portobello, Swiss Chard, and Goat Cheese with Walnut Pesto

This sandwich is filled with wonderful textures and flavors. The walnut pesto offers a quiet, underlying flavor to the sharpness of the goat cheese and the sweetness of the bell peppers. The portobello mushroom anchors the sandwich beautifully.

Makes 4 sandwiches. Pesto makes 1 1/2 cups.

​Mushrooms

  • 2 large portobello mushrooms, stems removed 
  • 1 tablespoon extra-virgin olive oil 
  • 2 teaspoons balsamic vinegar 
  • 1 teaspoon soy sauce 
  • 1/2 teaspoon kosher salt 
  • 1/2 teaspoon freshly ground black pepper 

Swiss Chard 

  • 1 tablespoon olive oil 
  • 1 clove garlic, minced 
  • 1 bunch Swiss chard, washed, dried, and thick stems removed 
  • 1/8 teaspoon kosher salt 
  • 1/8 teaspoon freshly ground black pepper 
  • 2 tablespoons water 
  • 1 tablespoon fresh lemon juice 
  • 4 (6") pieces French Baguette 
  • 8 tablespoons Walnut and Sage Pesto (ingredients & directions below
  • 1 large roasted red bell pepper, cut into 8 strips (directions below
  • 4 ounces goat cheese, crumbled

Walnut and Sage Pesto

  • 3/4 cup extra-virgin olive oil 
  • 2 cups toasted walnuts
  • 6 fresh sage leaves 
  • 1 shallot 
  • 1 clove garlic 
  • 1/4 teaspoon salt 
  • 1/4  teaspoon freshly ground pepper 

Directions

  1. Preheat the oven to 375°F. 
  2. Mushrooms: In a bowl, combine the mushrooms with the extra-virgin oil, vinegar, soy sauce, salt, and pepper. Transfer the mushrooms to a baking tray. Roast 15 to 18 minutes, until cooked through. Set aside and cool. 
  3. Swiss Chard: In a large saute pan, heat the oil over medium heat. Add the garlic and cook just until fragrant, 1 minute (do not color the garlic). Stir in the Swiss chard; sprinkle with the salt and ground pepper. Add the water and lemon juice. Cook until the chard is wilted, 3 to 5 minutes. Transfer the chard to a colander; dram and cool. 
  4. Cut each mushroom into 4 slices. Cut each baguette lengthwise in half with a serrated knife, but do not cut all the way through. Open each baguette slightly, and spread each bottom half with 2 tablespoons pesto. Divide the chard among the baguettes. Top each sandwich with 2 mushroom slices, 2 red pepper strips, and one-quarter of the goat cheese. Close the sandwiches. 

Preparing Roasted Peppers & Pesto

Roasted Peppers:


  1. Using a pair of tongs, place a bell pepper over a high flame of a gas burner. Rotate the pepper as each side chars. When the entire pepper is charred, transfer to a sturdy brown paper bag and close. Let the pepper steam and cool in the bag. (At this point the pepper may be refrigerated overnight.) 
  2. Remove the pepper from the bag and peel away the charred skin. Do not rinse. Carefully make a slit from the stem end to the bottom of the pepper; open the pepper so it lies flat on a cutting board. Remove the stem and the seeds; cut and discard the white ribs, which make the pepper bitter. 
  3. If roasting a quantity of peppers, arrange the peppers in ajar; add 1 peeled garlic clove and a sprig of fresh herbs (such as thyme, rosemary, or oregano). Add enough extra-virgin olive oil to cover the peppers. Cover the jar and refrigerate the peppers for up to 3 weeks.

Walnut and Sage Pesto:

  1. In a small saute pan, heat 2 tablespoons of the oil over medium heat until warm. Add the sage leaves and saute 1 minute until fragrant. Remove the pan from the heat and cool. 
  2. In a food processor, pulse the shallot and garlic until minced. Add the walnuts, sage and oil mixture, salt, and pepper; pulse until the nuts are chopped. With the machine running, gradually add the remaining oil in a thin, steady stream through the feed tube, and process just until blended. 

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