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Grilled Portobello and Sun-Dried Tomato Sandwich with Garlic Herbed Mayonnaise
Submitted by aliwicious on July 20, 2009 in Special Dietary Needs, Vegetarian
| Prep Time Cook Time |
Servings 4 | Difficulty Intermediate |
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 Instructions
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!
