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On Tuesday night, I made grilled portobello sandwiches for my friends Eric and Robyn while Eric told stories of his thrilling (and in some cases, death defying) sailing voyage across the Atlantic with his father.
I decided to make the grilled portobello sandwiches based on the rave reviews from some friends I made them for the year before. I figured that if I were to hearing stories of glory, the least I could do is reciprocate by providing amazing food. Sadly, my recreation of the sandwiches did not go to plan. Don't get me wrong. They were good. Just not as good as they were the last time I made them for people, and I can't remember what I did. However, this is a great starting point, and I highly recommend suggestions for how to make it better.
Inspiration: unknown food restrictions of friends (no dairy apparently)
Time: 1 hour
Difficulty: easy
Special equipment: grill, grill screenServings: 4
Ingredients:
3 large Portobello Mushrooms, stems removed
4 garlic cloves
1/4 tsp salt
2 springs fresh rosemary, removed from stem and chopped
1 tsp mustard
1/4 cup olive oil
2 tbs balsamic vinegar
1 red onion, peeled and sliced into 1/2" rings
1/2 tsp cumin
4 thin slices of pancetta, fried crispy
1 ripe avacado, slide thinly
1 tomato, sliced
4 slices parrano cheese
4 ciabatta rolls, sliced in half
1. Mash Garlic to a paste with salt. Divide paste in half. To one half, add rosemary, mustard, and 1/8th cup of olive oil, and mix very well. Pour over the underside of the mushrooms so that the comb absorbs the oil mixture. Use a little oil to coat the smooth side of the mushroom
2. To the other half of garlic paste mix cumin, pepper to taste and 1/8th cup olive oil and mix very well. Toss with onions
3. Over medium heat, grill onions on grill screen until tender. Remove and let sit until you build your sandwiches.
4. Place mushrooms on the grill, smooth side down. Grill for 10 minutes and flip. Grill for another 2-3 minutes. Remove from grill and slice into 1/2 slices.
5. Toast ciabatta rolls on grill, cut side down. (note: I find it's tastiest to brush the cut side lightly with olive oil and sprinkle lightly with salt)
6. Assemble sandwiches including avocado, tomato, onions, pancetta, cheese, and grilled portobello slices.
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1 comment:
I add dry sherry and wooster to my marinade. The wooster brings out the meatiness of the shrooms and the sherry helps to bring out the earthy sweetness. Also, I add about 1/4 cup of vinegar (balsamic or red wine, depending on what I have on-hand.) Marinate for about an an hour or two, but not overnight, or they get kinda mooshy.
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