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Grilled Portabello and Tomato Sandwich

Here's how you make Grilled Portabello and Tomato Sandwich
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  • Servings: 4-8
  • Prep: 10-15m
  • Cook: 15-20m
    • The following recipe serves 4-8 people.

Ingredients

The ingredients are:
  • 1 baguette or focaccia bread (enough for 4 nice size portions; or 8 'snack' size sandwiches
  • 4 to 5 large portabello mushrooms
  • 1 medium purple onion, thin sliced
  • 2 to 3 yellow tomatoes (8-10 slices)
  • 2 cups red leaf lettuce or organic greens (I love the mixed baby greens when they are in season; buy whatever is in season and looks good)
  • 1 cup (approximately) roasted red peppers (I buy a 7-12 oz jar at the store; there are many brands to choose from)
  • 8 slices pepper jack cheese (you can also use a monterey jack cheese, if you don't want the spice)
  • Salt and pepper
  • Marinade:
  • 3/4 cup olive oil
  • 5 tablespoons balsamic vinegar
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 2 teaspoons garlic, minced
  • 1/2 teaspoon pepper
  • 1 teaspoon salt
  • Aioli:
  • 1/2 cup mayonnaise
  • 1 tablespoon fresh basil
  • 1 teaspoon fresh thyme
  • 1 teaspoon garlic, minced
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • Step 1: Aioli ... Add the mayonnaise, basil, thyme, and garlic to a small bowl and mix. Set to the side and refrigerate until ready to use. Don't worry if it makes a bit more than you need - it is great on any type of sandwich.

  • Step 2: Marinade ... Add all the ingredients to a ziploc bag or small glass (non-reactive dish) and add the mushrooms. I prefer to remove the stem and clean the gills; that is up to you. Marinate at least 30 minutes but no more than 2 hrs.

  • Step 3: Mushrooms ... Preheat the broiler and add the mushrooms to a sheet pan lined with foil or parchment paper. Add the mushrooms and cook for 5-7 minutes (second shelf down, so they don't burn) per side until lightly brown - tender - but, still firm. Once they are cooked remove to cool slightly and then thick slice; about 4-6 slices per mushroom.

  • Step 4: Sandwich ... Cut the baguette in half lengthwise. If using the focaccia that is not necessary. Toast under the broiler as well - just a few minutes until lightly golden brown. Once the bread is toasted, slather the aioli on both sides of the bread (cut side); then top with the mushrooms and peppers on one side; and mushrooms and onions on the other side. Top with cheese slices on both sides, and back under the broiler for just a minute or two to melt. Then add the tomato slices to one side (and season with salt and pepper), the greens to the other side, and put the two halves together. Use toothpicks to hold the sandwich together and slice.

  • Step 5: Serve ... Even meat lovers will enjoy this sandwich. It makes 4 nice very size sandwiches or approximately 8 snack size sandwiches. As I mentioned, this can be served as a snack, appetizer, party food, lunch, or dinner. Serve with a cup of soup, or even corn on the cob and your favorite summer salads for a nice dinner. ENJOY!

We hope you enjoy this recipe!

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