Grilled Portobello Sandwich with Roasted Red
Hearty grilled portobello mushrooms and smoky roasted red peppers on a toasted bun, often finished with pesto or aioli. A gourmet vegetarian sandwich that’s full of flavor and texture.
Ingredients
- 1 red bell pepper
- salt and black pepper to taste 1/2 cup olive oil
- 4 portobello mushroom caps, cleaned
- 4 slices onion
- 4 kaiser rolls, split
- 4 teaspoons mayonnaise 1 teaspoon roasted garlic,
- mashed into a paste (optional)
- 4 ounces buffalo mozzarella, thinly sliced
- 4 slices tomato
- 16 fresh basil leaves, divided
Directions
- Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
- Place the red bell pepper onto the preheated grill, and grill until the skin is completely charred on all sides, 10 to 15 minutes. Place the pepper into a plastic bag, seal the bag, and let the pepper cool.
- When cooled, remove the charred skin, slice the pepper into quarters, and remove the seeds. Thinly slice the pepper and set aside.
- Mix salt and pepper into the olive oil in a small bowl. Brush the smooth side of the mushrooms with the seasoned oil, and grill, oiled side down, until the mushrooms show grill marks, about 3 minutes. Brush the gill sides of the mushrooms with more seasoned olive oil, flip the mushrooms, and grill until the mushrooms are softened and juicy, about 3 more minutes. Set the mushrooms aside and keep warm.
- Lightly grill the slices of onion until softened and lightly browned, about 2 minutes per side. Spread the rolls out onto the grill to toast, about 1 minute. Mix the mayonnaise and roasted garlic in a bowl.
- Spread each roll with garlic mayonnaise, and make each sandwich with 1 mushroom cap, 1 ounce sliced mozzarella cheese, 1 slice of tomato, 4 basil leaves, 1 slice of grilled onion, and 1/4 the roasted red pepper slices. Repeat for remaining sandwiches.
