Marinated Portobello Mushroom Sandwiches
Lightly grill the ciabatta rolls before assembling the sandwiches and serve with a tangy bean or balsamic potato salad. Olive lovers will appreciate a smear of tapenade in their sandwich. In a hurry? Use a prepared pesto.
Ingredients
- 5 T olive oil
- 5 T red wine vinegar
- 1½ t dried oregano
- 1½ t fennel seeds , crushed or ground
- 1 lb portobellow mushrooms
- ½ red onion , thinly sliced
- 4 ciabatta rolls
- 4 oz provolone cheese , sliced
- 4 oz shredded romaine lettuce
- SUN-DRIED PESTO SPREAD:
- 1 C sundried tomatoes
- 1 clove garlic , peeled
- ¼ C parsley leaves
- ¼ C basil leaves
- 2 T pine nuts
- 2 T olive oil
- ¼ C shredded parmesan cheese
- ½ C water
- pinch of ground black pepper
Instructions
- Scrape out and discard the gills of each mushroom. Cut caps into 1/2-inch thick slices. In a small bowl, mix together the oil, vinegar, oregano and fennel, reserving 2 tablespoons. Place the sliced portobellos in the marinade for 20 minutes. Mix together the onion and remaining marinade in a small bowl and set aside.
- Place tomatoes, garlic, parsley, basil, pine nuts, olive oil and Parmesan in a food processor and blend until the mixture is a spreadable paste, adding water as needed. Season to taste with pepper and set aside.
- Heat a large skillet over medium-high heat. Remove the mushrooms from the marinade and sauté for 5-10 minutes until just tender. Remove from heat. Season with salt and pepper.
- To assemble sandwiches, place provolone slices on the bottom half of each ciabatta roll, then divide the sun-dried tomato spread, sautéed mushrooms, marinated onions and lettuce evenly among the four sandwiches. Top with the other half of the roll and serve.