Thai Portabella Mushroom Sandwich

Begin by adding the lemongrass, fish sauce, chili garlic sauce, Kaffir lime leaves, chili, and orange zest and juice to a food processor. Pulse until you have a rather smooth marinade. Scrape down the sides and repeat the pulsing until you have achieved that. Remove the blade, and stir in the canola oil.

Add the cleaned portabella mushrooms into a large casserole pan, and pour the marinade over them, making sure you get both the top and bottom of each mushroom. Cover with plastic wrap and let them marinate for one hour.

In a small bowl mix the garlic chili sauce with the mayonnaise, stirring to incorporate everything. Place it in the refrigerator until you are ready to use it.

Get your grill going on medium heat. I prefer to use charcoal as it gets some of that smokiness into the mushrooms adding another dimension in flavor. Add the mushrooms to the grill, cover the grill and cook for about 5 minutes. Open the lid, turn the mushrooms over, and cook another 5 minutes.

After they are nice and tender, add a slice of provolone to each mushroom. Cover, and cook another minute or two, just until the cheese begins to melt. Remove mushrooms from the grill and get ready to build the sandwich.

Take the bottom halves of the sliced bread, and spread the mayonnaise mixture all over each. Top each with two of the Thai portabella mushrooms, add a generous amount of the crumbled Spicy Thai Kettle Brand chips, and top with a generous amount of the lettuce and cilantro. Top with the remaining slice of bread and open wide.

Both my wife and I were blown away by these sandwiches. You’ve got the freshness from the lettuce and cilantro right away and then the crunchy texture, which I think is needed. Then you bite through the smoky Asian marinated mushroom, which have a great meaty flavor I love. Oh, and then the spicy mayonnaise that balanced everything out. I’m glad I came up with this idea as I know I will be making more of them. My wife and I loved them so much. Hope you enjoy.