Grilled portobella sandwiches
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Balsamic Vinegar |
| ½ | cup | Olive Oil |
| 1 | tablespoon | Crushed Red Pepper Flakes |
| 1 | teaspoon | Salt |
| 1 | Lemon; Juice Of | |
| 2 | Cloves Garlic; minced | |
| 1 | teaspoon | Freshly Ground Black Pepper |
| 1 | pounds | Portabella Mushrooms; Stems Removed, |
| ; sliced 3/4\" thick | ||
| 2 | Baguettes | |
| 1 | pounds | Manchego Cheese; Cut In 1/8\" Slices, |
| ; see note | ||
| 2 | Beefsteak Tomatoes; Sliced, optional | |
Directions
Prepare the marinade by combining the vinegar, oil, red pepper flakes, salt, lemon juice, garlic and black pepper. Add the mushrooms and let sit 20 minutes.
Prepare a grill and grill the mushrooms, or saute them in a hot, heavy skillet, 3 minutes on each side.
Preheat the broiler. Cut each baguette crosswise into 6" lengths, slice the pieces lengthwise, and drizzle the inside with olive oil and any remaining marinade. Broil briefly to brown lightly. Remove top pieces of bread from the broiler and set aside. Arrange mushrooms on the bottom pieces of bread, place a slice of cheese on top of the mushrooms and broil until the cheese starts to melt. Remove from the oven and top with the tomato slices, close with the remaining slices of bread and serve.
From "Jump Up And Kiss Me-Spicy Vegetarian Cooking" by Jennifer Trainer Thompson.
Recipe by: Jennifer Thompson
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