Family Size Portabella Sandwich

[Guest guest]

This is the best family cold meal I have ever made.

We make it often on weekends and during the summer.

 

Gypsy

 

Family Size Portabella Sandwich

 

3 portabella mushrooms, I remove the gills but you don't have to

2 tbsps. olive oil

2 tbsps. balsamic vinegar

1 loaf ciabatta bread, unsliced

4 ozs. herb garlic cream cheese or Tufutti vream cheese mixed with dried chives

1 cup thinly sliced sweet onions

2 red peppers, roasted, seeded & cut into thick strips

1/2 cup marinated artichokes

1/3 cup sliced olives, green or black

4 slices havarti cheese or a cheese of choice, including a vegan cheese

fresh basil leaves, watercress, cilantro or leaf lettuce

 

Remove stems from mushrooms by cutting with a knife or gently twisting out.

Reserve for another use. Place mushrooms on lightly greased broiler pan or iron

skillet. In small bowl, whisk together olive oil and balsamic vinegar. Brush

both sides of mushrooms with mixture. Broil 3 to 4 minutes per side or pan roast

on stove top or use the foreman Grill, or until tender, basting frequently with

mixture. Cool. Using an electric knife, slice ciabatta loaf in half

horizontally. Spread cream cheese on both halves of bread. Place cooled

portabellas on bottom half. Layer with sliced onion, red peppers, artichokes,

olives, cheese and greens. Top the top half of loaf, pressing firmly. Wrap in

parchment paper and tie with string. Refrigerate at least 1 hour. Serves 6-8.