The Pioneer Woman Tasty Kitchen
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Grilled Portobello and Sun-Dried Tomato Sandwich with Garlic Herbed Mayonnaise

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Level: Intermediate

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Description

The garlic herb mayonnaise really adds a lot to the sandwich, so if you are tempted to skip it to save time, I beg you not to.

Ingredients

  • FOR THE GARLIC HERBED MAYONNAISE:
  • ⅓ cups Mayonnaise, Hellman's Or Best Foods
  • 2 teaspoons White Wine Vinegar Or Lemon Juice
  • 1 teaspoon Flat-leaf Parsley, Finely Chopped
  • 1 teaspoon Fresh Rosemary, Minced
  • ½ teaspoons Garlic, Minced
  • _____
  • FOR THE SANDWICHES:
  • 4 whole Large Portobello Mushroom Caps (about 1 1/4 Pounds)
  • ¼ cups Extra Virgin Olive Oil
  • Kosher Salt To Taste
  • Freshly Ground Black Pepper, To Taste
  • 4 whole To 8 Whole Pieces Sun-dried Tomato Halves, Packed In Olive Oil (I Use 4 Halves Per Sandwich)
  • 4 whole Kaiser Rolls
  • 2 leaves Romaine Lettuce (large)

Preparation

Mix all ingredients for the mayo spread and combine well.

1. Heat a pan to medium-high heat. Brush the portobello mushroom caps with olive oil and season liberally with salt and pepper on both sides. Add to the heated pan and cook for 5-8 minutes on the first side, then turn over and cook for 4-5 minutes on the second side.

2. Heat your rolls gently in the microwave and spread both halves with your mayo mixture. Place as many as desired sun-dried tomatoes on your roll and top with a portobello cap. Finish with the romaine lettuce and top with other half of the roll. Enjoy!

2 Comments

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littledidsheknow on 7.20.2009

i just made this as a quick dinner (minus the tomatos because i didn’t have any), and it’s great! i’m resisting the urge to make another now!

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shecancook2 on 7.20.2009

Great recipe! I have a similar one that I just posted called ‘HEALTHY SANDWICH’… creative, huh?! Check it out!!

shecancook2

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