Grilled Portabello Sandwich
The Nitty Gritty:
A meander through the grocery store yields a hearty vegetarian meal.- Level: 1
- Prep Time: 15 minutes, plus 10-30 minutes marinating
- Yields: 4 sandwiches
- Tags: vegetables main appetizer vegetarian
The mushrooms are great on the grill — marinate for about half an hour to infuse them with flavor. If you’re sautéing them on the stove, reduce marinating time to 10 minutes and throw the marinade in the pan.
Ingredients:
- 1 French baguette, sliced lengthwise and cut into four (you'll have eight pieces)
- 2 Tbsp. unsalted butter, softened
- 4 cloves garlic, minced, or 3 Tbsp. garlic powder
- 2 large portabello mushrooms, cut into halves and washed (pat dry)
- 2 Tbsp. extra virgin olive oil
- 2 Tbsp. red wine vinegar
- 1 tsp. fresh rosemary, chopped
- 3 Tbsp. olive tapenade
- 3 oz. chevre (fresh goat cheese)
- 1 cup arugula, with stems cut off
- freshly ground pepper
- kosher salt
- Marinating the portabellos
Instructions:
Preheat oven to 350.
Whisk olive oil, red wine vinegar, rosemary, 1 Tbsp. of the garlic, salt and pepper together in a shallow dish. Marinate mushrooms per directions above, tossing a few times to coat with the marinade.
Spread the butter over the eight baguette pieces, then sprinkle with the garlic. Bake on a baking sheet for 10 minutes, until well-toasted.
Grill mushrooms (or sauté over medium high heat) while the bread is baking, about 3 minutes per side.
Spread olive tapenade on four of the baguette slices and goat cheese on the other four. Slice mushrooms to fit on baguette and layer mushrooms (2-3 pieces per sandwich). Top with arugula.
This sandwich would be sensational with a smoked mozzarella or Gouda. For extra meatiness -- and a non-vegetarian option -- you could add thinly shaved prosciutto.
Slice each sandwich into 4 pieces to serve as an appetizer.
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By Lauren McNally
Lauren B. McNally is a communications consultant in Washington, D.C., who spends most of her free time exploring culinary and oenological pursuits with friends. She hails from Maine and graduated from Bowdoin College, completing additional study at the University of Cambridge in the U.K.(where she found the dining hall cuisine rather offensive and repulsive, as opposed to that of the top-ranked Bowdoin Dining Service). Her palate is ever-evolving but she includes California Zinfandels, Cotes du Rhone, and white wines from Burgundy and the Loire Valley among her current favorites. Her least favorite wine-related phrase: “I don’t like _.” Lauren also enjoys cooking Italian and French cuisine, and has an unnatural obsession with Gorgonzola and pancetta.
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