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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
- Portobello mushrooms
- 4 large, cleaned and stems removed
- Arugula
- 2 cups, washed and dried
- Tomato
- 1 large, sliced
- Red onion
- 1 small, thinly sliced
- Crusty bread
- 4 slices (such as ciabatta or sourdough)
- Mayonnaise
- 2 tablespoons
- Dijon mustard
- 1 tablespoon
- Garlic
- 2 cloves, minced
- Olive oil
- 3 tablespoons
- Balsamic vinegar
- 2 tablespoons
- Salt
- to taste
- Black pepper
- to taste
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.
Dietary Information
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
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