Record-Breaking Portobello Sandwich
Grilled mushrooms topped with red bell pepper, cheese and zesty mayonnaise.
Main Course
Ingredients per serving
Prepare the Mushroom Caps
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Portobello Mushrooms, stems & gills removed 10.0 each
Prepare the Lemon Tarragon Mayonnaise
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Tarragon, fresh, chopped 6.0 g
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Lemon zest 12.0 g
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Lemon juice, fresh pressed 15.0 ml
Prepare the Sandwich
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Mushroom caps, prepared 10.0 each
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Bell Pepper, red, roasted, seeded, peeled 265.0 g
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Provolone cheese 10.0 slices
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Ciabatta bread, square, split and toasted 10.0 each
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Lemon-Tarragon Mayonnaise, prepared 500.0 ml
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Green leaf lettuce 10.0 leaves
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Tomato, sliced 10.0 slices
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Red onion, sliced 1.0 each
Preparation
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Prepare the Mushroom Caps
- Combine ingredients and chill.
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Prepare the Lemon Tarragon Mayonnaise
- Combine all ingredients.
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Prepare the Sandwich
- On preheated grill, cook the prepared mushrooms until heated through and softened, about 5 minutes.
- Near the end of the cooking time, top each mushroom with half of a red bell pepper and a slice of cheese. Cover and grill until cheese melts.
- Spread ciabatta evenly with prepared Lemon Tarragon Mayonnaise.
- Place mushroom on bottom of bun; top with lettuce leaf, tomato slice and red onion slices.
- Replace top of ciabatta; repeat to make sandwiches. Serve immediately.
