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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.
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!
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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!
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