Bread from an unlikely source makes all the difference.
2 mantou steam buns
1 portobello mushroom, halved and sliced
4 sun-dried tomatoes in oil, chopped
8 ounces soppresseta
8 ounces pepperoni
8 ounces fresh mozzarella, torn by hand
1 roasted red bell pepper, sliced
Red onion, thinly sliced
6-8 basil leaves
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Heat buns in a stovetop steamer over a pan filled with 2 inches of water until warm, about 10 minutes.
Sauté mushrooms and sun-dried tomatoes in reserved sun-dried tomato oil, until tender but still a bit firm (3-4 minutes). Season with salt and pepper.
In a separate pan, gently heat the soppressetta and pepperoni until warm. Once warm, remove from pan and top with torn mozzarella, roasted red peppers, sliced red onion, and 3-4 whole basil leaves.
Slice buns using a serrated knife and stuff with prepared pepperoni stacks. Top with sautéed mushrooms and sun-dried tomatoes. Finish with a sprinkling of chili flakes and a few shaves of Parmesan. Now that's a bun you can't refuse!
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