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SANDWICHES:
Portobello Sandwich Wedges with Sun Dried Tomatoes
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Portobello Sandwich Wedges with Sundried Tomatoes |
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Great vegetarian
sandwich with loads of flavor...
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1
large |
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loaf
of round sourdough bread |
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1
Tbs |
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red
wine vinegar |
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2
Tbs |
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extra virgin olive oil |
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2
tsp |
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dijon mustard |
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¼
tsp |
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granulated sugar |
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salt
and fresh ground pepper to taste |
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6
oz |
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fresh portobello mushroom caps, cleaned
and patted dry |
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1
cup |
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torn
red leaf lettuce leaves |
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¼
cup |
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chopped sundried tomatoes in oil,
drained |
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2
oz |
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provolone cheese, sliced thinly |
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1
medium |
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tomato, sliced thinly |
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1
small |
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sweet onion, sliced thinly |
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1 |
Preheat
broiler |
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2 |
Slice off
the top third of the sourdough loaf and set
aside. |
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3 |
Pull out the
soft bread inside the large loaf, leaving just a
1" shell around edges and bottom. Discard soft
bread, or set aside to make bread crumbs for
another use. |
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4 |
In a small
bowl, combine vinegar, oil, mustard, sugar, salt
and pepper; whisk together until smooth. Brush
half of this mixture evenly over the tops of the
mushroom caps. Broil the mushrooms 5" from heat
until lightly broned, about 5 minutes. |
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5 |
Brush
remaining sauce over inside of the bread loaf.
Layer lettuce on bottom and up the sides of the
loaf. Layer evenly with sundried tomatoes,
mushrooms, onion, tomato and cheese. Broil this
portion of the bread until cheese melts on top,
about 5 minutes. |
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6 |
Replace top
on loaf and press down firmly. Carefully cut
into wedges and serve immediately. |
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Yield: 6 wedges |
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Cooking Tips |
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*Portobellos are
best when used within a day or two after purchasing. |
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