Portobello Sandwich
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Serves/Makes: 6
Ready in: < 30 minutes
- 1 loaf round sourdough bread loaf
- 1 tablespoon red wine vinegar
- 2 tablespoons olive oil
- 2 teaspoons Dijon mustard
- 1/4 teaspoon sugar
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 6 ounces fresh portobello mushroom caps
- 1 cup torn romaine lettuce leaves
- 1/4 cup chopped sun-dried tomatoes in oil, drained
- 2 ounces provolone cheese, sliced
- 1 medium tomato, sliced
- 1 small onion, sliced
Slice off the top third of the bread loaf and set aside. Pull out center of bottom portion of bread loaf with your hands, leaving a 1-inch shell around the outer edges and bottom. Set aside hollowed-out bread loaf, and reserve the center for another use, if desired. Preheat broiler. In a small bowl, combine vinegar, mustard, oil, sugar, salt and pepper, and whisk until smooth. Brush HALF of this mustard mixture evenly over tops of mushrooms. Broil mushrooms about 4-inches from heat until lightly browned, about 5 minutes. Brush remaining mustard mixture over inside of hollowed-out bread loaf. Layer lettuce on bottom and up the sides of the loaf. Layer evenly with sun-dried tomatoes, mushrooms, onion, tomato, and cheese. Broil this portion of the bread until cheese melts on top, about 5 minutes or until cheese melts. Top filled loaf with reserved top crust, pressing down firmly with hands. Cut into wedges to serve.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.