These portobello mushroom sandwiches are delicious. Best of all the aioli and tomato/basil mixture can be made ahead of time making it easy to prepare in a snap. I used rye bread today because I had it on hand, but a dense rustic bread that grills nicely would be best. Try this even if you aren't a huge mushroom fan, you'll be surprised!
Mushroom Sandwich with Red Pepper Aioli
2 large portobellos, wiped clean
1 large red pepper
1 clove garlic
baby spinach
tomato
fresh basil
olive oil
2 t balsamic vinegar
muenster cheese or you favorite melty cheese
rustic bread
Mushroom Sandwich with Red Pepper Aioli
2 large portobellos, wiped clean
1 large red pepper
1 clove garlic
baby spinach
tomato
fresh basil
olive oil
2 t balsamic vinegar
muenster cheese or you favorite melty cheese
rustic bread
Prepare Aioli: Roast red pepper on grill or over burner on gas stovetop. Grill until blackened on all sides then place in container and cover until cooled. Use your hands or paper towel to clean blackened skin off of pepper. Remove seeds. Place pepper in blender and add one clove of grated garlic, 2 tablespoons olive oil, 2 basil leaves, and salt and pepper to taste. Blend until smooth. Set aside.
Tomato Mixture: Dice 1 large tomato and place in small bowl. Add 3 basil leaves sliced thinly. Season with balsamic vinegar, salt, and pepper. Set aside.
To assemble sandwiches: Oil and season both sides of the portobello mushroom and grill until tender, about 3 minutes per side. I like to place them on paper towels to soak up excess juices as I grill the bread. Place bread on grill and toast on both sides. Place cheese on one side and melt. Top bread with mushroom, tomato mixture, and spinach. Spread aioli on remaining toast and top sandwich. Enjoy!
