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| Grilled Portobello Hero Loaf With Smoky Tomatoes |
Hits: 3 |
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| Date Added: |
November 20, 2008 |
| Calories: |
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| Serves: |
4 |
| Prep. Time: |
0:00 |
| Category: |
BBQ / Grilling, Main Dish, Mushrooms, Sandwiches, Copy Cat / Restaurant |
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| Ingredients: |
6 tablespoons olive oil
4 tablespoons balsamic vinegar
2 tablespoons soy sauce, preferably tamari
1 garlic clove
crushed through a press
Freshly-ground black pepper
4 medium portobello mushrooms - (1 1/4 lbs total)
5 large ripe plum tomatoes
with interiors scooped out
Salt
2 cups wood chips, preferably hickory
1 baguette-type crusty bread
= (abt 21" long and abt 3" wide)
1/2 cup goat cheese
16 arugula leaves
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| Directions: one line for each direction. When saved the lines will be numbered. |
- In a shallow, nonreactive dish, whisk together 3 tablespoons olive oil, 3 tablespoons vinegar, soy sauce, garlic and a generous grinding of pepper. Add mushroom caps, turning to coat well. Cover; marinate, basting occasionally, for 1 hour.
- Drizzle tomatoes on both sides with 1 tablespoon olive oil. Season lightly with salt and pepper.
- Preheat grill to medium-high. Distribute wood chips according to grill manufacturer's directions. Position grill rack about 6 inches above the heat.
- Cook mushroom caps in covered grill until lightly marked, about 3 minutes. Baste with any unabsorbed marinade, turn caps, and grill another 2 to 3 minutes, or until well browned, tender and smoky. Transfer to a cutting board. Cut mushrooms in half.
- Place tomatoes cut-sides down on rack; cover and grill until lightly marked, about 2 1/2 minutes. Turn, cover and grill until lightly browned and fairly tender, 2 to 2 1/2 minutes. Transfer to a plate; let cool, cut-sides down.
- With a serrated knife, cut loaf of bread in half horizontally. Brush cut sides with 1 tablespoon olive oil. Toast bread on grill, cut-sides down, until lightly marked, about 1 minute.
- Evenly spread cut side of the bottom half of loaf with cheese; season with salt and pepper. Arrange tomato halves over cheese. Arrange arugula leaves over tomatoes. Drizzle evenly with remaining 1 tablespoon olive oil and remaining 1 tablespoon balsamic vinegar. Arrange mushroom pieces over arugula. Season with salt and pepper to taste. Set top half of bread loaf in place; press gently.
- With a serrated knife, cut loaf crosswise into 4 sandwiches. Serve within an hour or two.
- This recipe yields 4 sandwiches.
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Nutrition Facts not Available |
| Rating: () |
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Added On: November 20, 2008 |
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| * "Pamela Morgan's Flavors: What's New, What's Hot, What's Cooking from New York's Premier Catering Shop" by Pamela Morgan and Michael McLaughlin |
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