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20 January, 2006
I usually make portobello sandwiches when D. and I are in the mood for a meatless treat. They're delicious and filling yet easy to prepare.
The sandwiches are great served with a salad (shown above is an assorted lettuce salad with mandarin oranges, pine nuts and feta cheese) and iced tea.
4 tbsp. balsamic vinegar
2 tbsp. virgin olive oil
¼ tsp. Italian seasoning
Salt & pepper to taste
2 large portobello mushrooms
2 telera or kaiser rolls
1 c. mesclun (assorted baby greens)
1 medium tomato, sliced
1 whole scallion, diced
2 slices of cheddar, swiss or american cheese
Mayonnaise to taste
Preheat the grill or broiler until very hot. Wash and gently scrub the mushrooms then blot dry with paper towels. Snap off the stems and discard.
In a small bowl, beat together the balsamic vinegar, olive oil and Italian seasoning until well mixed. Pour the mixture over the mushroom slices, turning to coat well. Season with salt and pepper to taste.
Grill/broil the portobello mushrooms, about 1 1/2 minutes per side. Top the mushrooms with a slice of cheese during the last half minute of cooking or until the cheese melts.
Split the telera or Kaiser rolls in half and grill both slices until lightly toasted (you can also toast them in a hot pan over medium high heat) about 1 minute per side.
Assemble the sandwiches by brushing the bread with mayonnaise to taste, then top with mesclun, the grilled Portobello slices with cheese, tomato slices and chopped scallions. Serve hot.
Makes 2 sandwiches.
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