Great sides with this sandwich!
Grilled Portobello and Tomato Sandwich
Each bite is a fabulous flavor combo in this sandwich! The meaty portobellos, the juicy, sweet tomatoes and the creamy aioli sauce make this a fabulous smokey combination of flavors! The grilling brings out the sweetness of the vegetables, the rosemary adding a Mediterranean vibe.
These grilled vegetable sandwiches can be a first course or a meal in themselves. These are true summer treats that are a must-try!
Bring all the hostages home now.
Foodie Lit
In Michael Kirshtein's novel, The C. Shepherd, main character Chris Shepherd fights with his wits and not brute strength. He defends family and friends. He fights for justice for himself and others, although he understands that life is not fair. Thus, he is a philosopher, viewing life as a narrow bridge and recording his thoughts in poetry and prose. Yet, his love of place, Sullivan's Island, of home is at the center. And with it comes his need to defend it, for those who live there and maintain a place of sanctuary and spirituality there.
Chris is a survivor.
Grilled Portobello and Tomato Sandwich
#vegetarian #portobello #appetizer #main
Aioli Sauce
2 cloves garlic, minced
1 teaspoon freshly squeezed lemon juice or apple cider vinegar
1/3 cup mayonnaise
1 teaspoon Dijon mustard
Kosher salt and pepper to taste
Marinade:
1 small sprig fresh rosemary, leaves only, chopped
2 tablespoons olive oil
2 tablespoons balsamic vinegar
Sandwich
3 portobello mushrooms, cleaned with paper towel or clean cloth
1 large heirloom tomato, cut into 3 1/2-inch slices
Spinach leaves, washed and spun dry
3 rolls
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Aioli: Combine the aioli ingredients. Let the sauce sit for 10 minutes for flavors to meld.
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Marinade: Combine the marinade ingredients.
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Sandwich: Remove stem and gills from the mushrooms.
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Using a stove top or outdoor grill, heat to high. If using an outdoor grill, use a vegetable grate or holder for veggies.
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Place the portobello caps, rounded side down and the tomato slices onto the hot preheated grill. Brush with the marinade. Grill for 3-4 minutes until browned and soft; then turn with a spatula. Repeat with the other side. Brush the vegetables with the marinade once or twice as they are being grilled.
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Spread the aioli on the inside of the roll. Place several spinach leaves on the roll, then the mushroom and tomato slices. Drizzle the extra aioli over all. Time to eat!
Expandthetable suggestions
Vegan: Use a vegan mayonnaise
Cheesy: Sprinkle favorite grated or thinly sliced cheese over hot vegetables
Greens: Use any lettuce arugula or other greens in place of spinach.
Other veggies: Grill other sliced veggies for the sandwich, such as bell peppers, eggplant, zucchini, yellow squash, white or sweet potato or red onion.
