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Marinated Mushroom Sandwich

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Ingredients

1/4 Cup Balsamic Vinegar
2 tsp Red Wine Vinegar
2 Garlic Cloves Finely Chopped
Salt
Freshly Ground Black Pepper
1/2 Cup Olive Oil
8 Portobello Mushrooms Stems Removed and dark gills scraped out
1 Loaf Ciabatta Bread
1/4 Cup Basil Pesto
2 Tomatoes Sliced
10 Slices Provolone or Chedder
4-8 Leaves Romaine Lettuce

Marinated Mushroom Sandwich

  • Medium

Ingredients

Directions

Steps

1
Done

Place the vinegars, garlic, salt, and pepper in a medium bowl, while whisking continuously, add the oil in a slow, steady stream until evenly incorporated.

2
Done

Place the mushrooms cap-side down in a single layer on a baking sheet and pour the marinade over them. Turn several times to coat, and let sit at room temperature for 30 minutes.

3
Done

Heat a grill pan to high. Slice the ciabatta widthwise into 4 pieces,. Slice each piece in half horizontally to make 4 tops and 4 bottoms.

4
Done

Place the halves cut-side down on the grill and cook until brown and toasted, about 2 to 3 minutes. Remove the bread to a cutting board or work surface.

5
Done

Spread some of the pesto on each ciabatta top and bottom. Place 2 tomato slices on each bottom and season with salt and pepper.

6
Done

Place the mushrooms cap-side up on the grill, and cook until tender, about 4 minutes. Flip the mushrooms, top each with a quarter of the cheese, close the grill, and continue cooking until cheese melts.

7
Done

Remove the mushrooms from the grill. Stack 2 mushrooms on top of each other, cheese side up, and place on a bottom piece of bread. Repeat with the remaining mushrooms and bread bottoms. Top with the lettuce leaves and bread tops and serve immediately.

The Cafe

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Pork Banh Mi – Vietnamese Sandwich