Regular readers of my blog know that I’m a huge fan of portobello mushrooms. Their hearty flavor is an easy and tasty replacement for meat. This is a fairly easy sandwich to prepare for lunch or dinner.
This recipe serves 2, but can easily doubled or tripled.
You will need to start a few hours or the day before by taking two portobello mushrooms and washing them thoroughly. Place them in a dish and drizzle with balsamic vinegar and olive oil. Add a few dashes of pepper, cover and place in the fridge until you are ready. (Do not use salt as it will dehydrate the mushrooms. After a few hours they will loose their plump firm texture)
Heat up a grill pan and rub with olive oil. (If you don’t have a grill pan, you can easily substitute a barbecue grill or even saute in a pan.) Slice half of a red bell pepper into strips and place on the grill. Take half of a red onion and chop into large pieces or strips and add to the grill pan. Cut the portobello mushroom into cubes and place on the grill a few minutes later. (The mushrooms do not take as long to cook, so give them some time)
While keeping an eye on the mushrooms/peppers/onions on the grill, take a nice thick french or sourdough loaf and cut in half and then slice down the middle. (NOTE: this is an open face sandwich). Lightly brush with olive oil and place on the grill or under the broiler.
Once the bread is toasted, smear with goat cheese (I like the goat cheese with a hint on honey). When the mushrooms/peppers/onions are done (after about 12 to 15 minutes or so) smoother the bread with them.
Admittedly it didn’t photograph well, but I guarantee it’s an amazing tasty and filling sandwich which you should make for dinner tonight