Monday, September 15, 2008

Grilled Portobello Baguette Sandwiches

There's nothing like a flavorful, meaty grilled portobello on toasty, flaky French bread. When the big mushroom caps go on sale, get them! This makes an awesome lunch or a nice dinner.

Grilled Portobello Baguette Sandwiches

2 large portobello caps

Italian dressing
1 fresh French baguette
Fresh milk mozzerella, sliced thick
Roma tomato slices

Sea salt
Fresh ground pepper

Marinate mushroom caps for at least 30 minutes (better if overnight) in a plastic baggie with Italian dressing.

Fire up the grill and oil the grates to prevent sticking. Meanwhile, cut the French bread into sandwich sized pieces and split. You can brush the bread with a little bit of olive oil if you like.
Grill the mushroom caps about 5-7 minutes each side, turning once to create diamond-shaped grill marks. Grill the bread too, turning to create grill marks if possible. (Note: if you can't get the grill marks just right, it still tastes good, so don't worry about it.)

Remove the bread and caps when ready and assemble sandwiches. You can slice your portobellos, but I prefer to cut them in half and layer them to fit on the baguette. Spread mayo on the bread, add mushroom, thick mozzerella slices, lettuce, fresh tomato slices. Sprinkle tomato with sea salt and fresh pepper.

Serve with crunchy kettle chips and a pickle or some potato salad. A cup of creamy tomato soup would be a good starter, too.


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