Teresa's Recipes
Grilled Arugula and Portobello Mushroom Sandwich
Indulge in a delightful grilled sandwich that combines the earthy flavors of portobello mushrooms with the peppery bite of arugula. This sandwich is a celebration of simple yet robust ingredients, brought together by a tangy balsamic marinade. Perfect for a quick lunch or a weekend brunch, this dish is not only satisfying but also brings a touch of gourmet to your table. Originating from the Italian tradition of using fresh, seasonal ingredients, this sandwich is a modern twist on classic Italian flavors.
Ingredients
- 4 large, cleaned and stems removed Portobello mushrooms
- 2 cups, washed and dried Arugula
- 1 large, sliced Tomato
- 1 small, thinly sliced Red onion
- 4 slices (such as ciabatta or sourdough) Crusty bread
- 2 tablespoons Mayonnaise
- 1 tablespoon Dijon mustard
- 2 cloves, minced Garlic
- 3 tablespoons Olive oil
- 2 tablespoons Balsamic vinegar
- to taste Salt
- to taste Black pepper
Dietary Notes
- Servings: 2
- Dish Type: Sandwich
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Calories: 400
- Fat: 20g
- Carbs: 40g
- Protein: 10g
- Sodium: 600mg
- Sugar: 3g
Instructions
- Preheat the grill or grill pan over medium heat.
- In a small bowl, combine the olive oil, balsamic vinegar, minced garlic, salt, and pepper. Whisk until well blended.
- Brush the portobello mushroom caps generously with the marinade mixture, ensuring they are well coated.
- Grill the mushrooms for about 5-7 minutes per side, or until they are tender and have nice grill marks.
- While the mushrooms are grilling, spread mayonnaise on one side of each slice of bread and Dijon mustard on the other side.
- Layer the arugula, grilled mushrooms, tomato slices, and red onion on two slices of bread, ensuring an even distribution.
- Top with the remaining slices of bread, with the mayo and mustard sides facing down.
- Place the sandwiches on the grill or grill pan and cook for 2-3 minutes per side, or until the bread is toasted and golden brown.
- Remove from the grill, slice in half, and serve hot.
Tips
- For added flavor, try adding sliced avocado or goat cheese to the sandwich.
- You can also substitute the portobello mushrooms with grilled zucchini or eggplant for a different twist.
- If you prefer a spicier kick, add a dash of hot sauce to the mayonnaise.