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Grilled Portobello and Sun-Dried Tomato Sandwich

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The garlic herb mayonnaise really added a lot to the sandwich, so if you are tempted to skip it to save time, I beg you not to.

Grilled Portobello and Sun-Dried Tomato Sandwich with Garlic Herbed Mayonnaise
(4 servings)

For the Garlic Herbed Mayonnaise:
1/3 cup Hellmann’s or Best Foods mayonnaise
2 teaspoons white wine vinegar or lemon juice
1 teaspoon finely chopped flat-leaf parsley
1 teaspoon minced fresh rosemary
1/2 teaspoon minced garlic

4 Kaiser rolls
4 large Portobello mushroom caps (about 1 1/4 pounds)
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
4 to 8 sun-dried tomatoes halves packed in olive oil (I use more like 4 halves per sandwich)
2 large leaves romaine lettuce

1. Heat a pan to medium-high heat. Brush the Portobello’s with olive oil and season liberally with salt and pepper on both sides. Add to heated pan and cook for 5 to 8 minutes on the first side, then turn over and cook for 4 to 5 minutes on the second side.

2. Heat your rolls gently in the microwave and spread both halves with your mayo mixture. Place as many as desired sun-dried tomatoes on your roll and top with a Portobello. Finish with the romaine and top with other half of the roll. Enjoy!

Recipe from Kitchen Sense: More than 600 Recipes to Make You a Great Home Cook by Mitchell Davis.


Photo courtesy of Divine Domesticty

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