Record-Breaking Portobello Sandwich
Grilled mushrooms topped with red bell pepper, cheese and zesty mayonnaise.
Ingredients
Prepare the Mushroom Caps
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Portobello mushrooms, stems & gills removed 10 each
Prepare the Lemon Tarragon Mayonnaise
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Tarragon, fresh, chopped 2 Tbsp
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Lemon zest 2 Tbsp
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Lemon juice, fresh 1 Tbsp
Prepare the Sandwich
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Mushroom caps, prepared 10 each
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Bell Pepper, red, roasted, seeded, peeled 1.5 cups
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Provolone Cheese 10 slices
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Ciabatta bread, square, split and toasted 10 each
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Lemon-Tarragon Mayonnaise, prepared 2 cups
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Spinach 5 oz
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 handful of spinach.
- Replace top of ciabatta; repeat to make sandwiches. Serve immediately.