Name: Smashroom Sandwich
Yield: 2 servings
Ingredients: 2 Tbsp. store-bought or homemade pesto; 1 lb. large mushrooms (such as portobello, oyster, and/or maitake); 2 Tbsp. plus 2 tsp. vegetable oil; Kosher salt; 1 10”–12” demi-baguette, ciabatta, or Italian roll, halved lengthwise, toasted; 1 garlic clove, halved crosswise; 4 oz. fresh mozzarella, thinly sliced; ¼ cup sliced drained pickled cherry peppers; ¼ cup basil leaves

Sandwich of smashed mushrooms mozzarella peppers and basil on a wood board

Photograph by Emma Fishman

Turn up your sammie game with a satisfying Smashroom Sandwich destined for summer greatness. Here mushrooms get weighed down while they sizzle, resulting in crisp edges, tender middles, and flat expanses ideal for shingling between buns. You can eat this face-size monstrosity right away, but it’s just as good wrapped up and enjoyed in transit to the next adventure (hopefully, the beach). —Sarah Jampel

What you’ll need

Stainless Steel Mixing Bowls, Set of 6
$29 At Amazon
Cast Iron Skillet
$40 At Amazon
Small Skillet
$25 At Amazon
Small Offset Spatula
$6 At Amazon

Recipe notes

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