Grilled Portobello Sandwiches With Spread

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* Exported from MasterCook *

 

Grilled Portobello Sandwiches With Spread

 

Recipe By : " Vegetarian Sandwiches " by Paulette Mitchell

Serving Size : 2 Preparation Time :0:00

Categories : Sandwiches Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

***SPREAD***

2 tablespoons minced oil-packed sun-dried tomatoes

2 tablespoons chevre cheese

1 tablespoon red wine vinegar

1 tablespoon extra-virgin olive oil

1/2 teaspoon minced garlic

1 pinch sugar

1 pinch red pepper flakes -- or to taste

Salt to taste

***SANDWICHES***

2 large portobello mushroom caps

2 red onion slices -- ( 1/4-in. thick)

Olive oil -- as needed

Freshly ground pepper and salt

2 tablespoons freshly grated Parmesan cheese

OR 2 very thin slices provolone cheese

8 leaves arugula

(or substitute leafy lettuce)

2 crusty French onion rolls -- halved horizontally

 

Serves 2.

 

To prepare the spread: In a food processor, combine the sun-dried tomatoes,

chŠvre, vinegar, olive oil, garlic, sugar, pepper flakes and salt. Process

until the mixture is nearly smooth. Add additional salt or red pepper

flakes if desired. Set aside or refrigerate, covered, for up to 5 days.

 

To make the sandwiches: Heat an outdoor grill. Brush the rounded tops of

the mushrooms and the onion slices with olive oil. Place oiled-side down

on a grill rack about 4 to 5 inches from medium-hot coals. Cook about 3

minutes, then brush the other sides with olive oil, turn them over, and

grill about 3 more minutes or until tender and lightly browned. Transfer

to a plate and sprinkle lightly with salt and pepper. Cover to keep warm.

 

Spread half the sun-dried mixture on the bottom half of each roll. Top

with cheese, arugula leaves, onion slices and a mushroom cap. Fasten the

sandwiches with long sandwich picks and cut in half.

 

The mushrooms and onions can also be cooked for 3 to 4 minutes per side on

a stovetop grill pan or on a baking sheet under an oven broiler.

 

Nutrition information per serving: Calories 380, Carbohydrates 39 g,

Protein 13 g, Fat 20 g, including sat. fat 6 g, Cholesterol 19 mg, Sodium

470 mg, Calcium 240 mg, Dietary fiber 4 g, Diabetic exchanges per serving:

2 vegetable exch., 2 bread/starch exch., 1/2 med-fat meat exch., and 3 1/2

fat exch.

 

Star Tribune 9/14/00

 

 

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