A close-up photo by Molly from Transatlantic Notes of her umami mushroom, spinach & pesto sandwich. The pesto and balsamic drizzle ooze over the mozzarella, tomatoes and mushroom/spinach mix.

The Ultimate Umami Mushroom, Spinach & Pesto Sandwich

This sandwich is stacked with juicy, delicious flavours that combine to deliver the ultimate vegetarian umami experience. There’s no neat and tidy way to eat this, you’ve just got to dive right in and relish each tasteful layer.

Background: A close-up photo by Molly from Transatlantic Notes of her umami mushroom, spinach & pesto sandwich. The pesto and balsamic drizzle ooze over the mozzarella, tomatoes and mushroom/spinach mix. Foreground: White text on a semi-translucent light brown rectangle that reads, “The Ultimate Umami Mushroom, Spinach & Pesto Sandwich”.

Ingredients (makes 2 sandwiches):

  • x1 tablespoon olive oil
  • x2 portabella mushrooms, wiped clean with a damp cloth, stems removed and cut into thick slices
  • 1-2 garlic cloves, crushed
  • 1/2 teaspoon ground cumin
  • x2 packed cups of fresh spinach
  • pinch of salt
  • x4 tablespoons fresh or jarred pesto (you can use more/less depending on your taste)
  • x4 slices of beefsteak tomato (extra large tomato)
  • x4 slices of a fresh mozzarella ball
  • balsamic glaze to garmish
  • x2 bread rolls, cut in half (I used ciabatta but you can choose what you prefer as long as it’s relatively sturdy and won’t crumble/fall apart easily)
A close-up photo by Molly from Transatlantic Notes of her umami mushroom, spinach & pesto sandwich. The pesto and balsamic drizzle ooze over the mozzarella, tomatoes and mushroom/spinach mix.


*If you want to heat your bread rolls (which is optional), bake them in a 375℉ oven for 3-5 minutes or according to the instructions on the packet.

On medium-high, heat the olive oil in a large skillet, then add the mushrooms and sauté until turning a nice nutty brown colour.

Add the salt, cumin, garlic (1 or 2 crushed cloves depending on your taste) to the mushrooms and stir through until evenly coated. Add the spinach and stir until it has wilted down. Turn off the heat and set aside.

Cut the bread rolls in half lengthways and generously spread pesto on the bottom slices. On top of the pesto, stack half the mushroom/spinach mix, two slices of tomato, two slices of mozzarella and a drizzle of balsamic glaze on each one.

Spread pesto on the remaining bread roll slices and add them to the top of your sandwich. Press down a little to let some of the juices run, then enjoy!

You will need to use/wear a napkin while eating these sandwiches to protect your clothes just in case it gets a bit messy — which is part of the fun!

Further Info:

How To Clean Mushrooms To Avoid Any Speck Of Dirt – Better Homes & Gardens

Umami 101 – Macheesmo

If you enjoy reading Transatlantic Notes and would like to show your support for the work being done, please consider making a small donation. Thank you.

62 thoughts on “The Ultimate Umami Mushroom, Spinach & Pesto Sandwich”

  1. Wow! This sandwich looks delicious! I love pesto on sandwiches and that gooey cheese looks amazing. Thanks for sharing!


  2. This looks I credibly delicious! I love anything anything with pesto and I would eat mushrooms all day everyday if I could! Thanks for sharing the recipe 😊


  3. I don’t know why but this pesto sandwich looks so delicious! I haven’t had this before. Lately, I have been seeing a lot of recipes that I have never tried before and I am starting to think I am missing out lol. I really want to try this one. This is quite different from the normal sandwich that everyone has had, it looks classy. Thank you for sharing!


  4. this looks so good i am officially hungry now. love some good veggie options to stay environmentally friendly will still enjoying a nice meal!


  5. Molly, this looks absolutely delish! I just need some gluten free bread and I’m all set to try this out! Spinach and mozzarella go so well together, my mouth is watering just thinking about this sandwich!


  6. That sounds like a really great sandwich, although I’m sure I’d still manage to mess it up. Like, how well do you cook the beefsteak or do you buy precooked? I’m not a steak person, so rarely had call to cook any kind of steak before


    1. This is really easy — and no beef/steak is used (I updated the recipe as I realized it may not be clear that it’s a beefsteak tomato and just needs slicing — I originally had it written as x4 slices beefsteak/extra large tomato). I’m vegetarian so all recipes on my page a meatless and/or vegan.

      Liked by 1 person

  7. Ok, I love sandwiches cause I usually am bored to cook. I love mushrooms and pesto and I definitely liked the photos I saw of the final sandwich. I am sure I will like this and I question why I did not know of it sooner. Thank you for sharing this!!


  8. This looks so, so delicious! Mozzarella and portabella mushroom go divinely together as the cheese melts a little and the sandwich melds in flavor.
    Thanks for sharing a mouthwatering recipe!


  9. This sounds just up my street and looks so so delicious! I think that mushroom and pesto are such a great combo! I love how easy is this recipe and need to try it out asap x


  10. These look very good! I would have to remove the pesto (can’t eat pine nuts), but other than that, let me dig into these! Will give it a try soon~


  11. This looks so so delicious and honestly you can never go wrong with tomato and mozzarella combo, but you took it at the next level and that balsamic glaze too! Thanks for sharing x


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s