Grilled Portabello Sandwich
Ingredients (10 servings)
| Amount | Measure | Name |
|---|---|---|
| 20.00 | Mushrooms, portabello caps | |
| 2.00 | tsp | Salt |
| 1.00 | tsp | Black pepper, ground |
| 2.00 | floz | Olive oil |
| 15.00 | oz | Cheese, goat |
| 4.00 | Bell pepper, red , roasted, cut into 1/4-inch strips | |
| 10.00 | Ciabatta bread , sandwich portions | |
| 10.00 | oz | Romaine , shredded |
| 15.00 | oz | HELLMANN'S® REAL HORSERADISH DIJON SAUCE 12 / 16 OZ POUCHES 12 x 16 OZ |
Preparation
1. Season mushroom caps with salt, pepper and olive oil. Grill until tender.
FOR 1 SANDWICH:
2. Slice open ciabatta bread and spread with 1 1/2 oz Hellmann's Real Horseradish Dijon Sauce.
3. Place the 1 oz romaine lettuce on top of spread on bottom slice.
4. Place 2 mushroom caps per sandwich and top with a 1/4 of a roasted bell pepper that have been cut into strips.
5. Crumble 2 oz goat cheese and sprinkle on top. Cover with top of bread,
6. Serve with additional Hellmann's Real Horseradish Dijon Sauce.
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