Morning lovelies. I hope your week is treating you well. We’re half way there folks. That means it’s Friday eve eve??? I like to think so.
Lately I’ve been feeling like I’m in a bit of recipe slump. Life has been crazy between school, clinic, and trying to be a good newlywed Speaking of which, I’ve had a blast doing the wedding recap posts for you guys! I hope you are liking them too. Anyhow, recipe slumps. Why cook inside when you can heat up something outside that won’t leave the house on fire afterwards?
Fortunately, last weekend when we went to Madison I got a little inspiration. The Great Dane has a sandwich on their menu that is the best portobello sandwich I’ve ever had. So. much. flavor.
The star is a marinaded mushroom, topped with roasted red peppers, fresh mozzarella, garlic basil aioli on toasted ciabatta bread. It is to die for. Everything there is amazing, but this is my go-to meal by far.
Unfortunately The Great Dane is not located anywhere near me.
Fortunately for you, I figured out how to make a dead ringer for this sandwich at home!
I made it using a homemade aioli that I made in my Vitamix (recipe coming tomorrow!) but if you don’t want to make your own aioli you could easily use store-bought mayonnaise mixed with some garlic and minced basil.
These sandwiches look complicated but they’re actually pretty simple to put together.
Recipe slump officially over.
Grilled Portobello Sandwich
Prep Time: 20 minutes
Cook Time: 20 minutes
Keywords: grill entree vegetarian
- 2 portobello mushrooms
- 3 T balsamic vinegar
- 1 t olive oil
- 1 t sea salt
- 1/4 t black pepper
- 1/4 red pepper, cut into large slices
- mozzarella cheese
- 2 T olive oil
- 2 cloves garlic, minced
- garlic basil aioli
- ciabatta bread
Scrape the gills out of the mushrooms
Place in a large shallow dish
Pour balsamic vinegar, 1 t olive oil, salt and pepper on top
Cover and shake to coat mushrooms completely
Let marinade 20-30 minutes
Heat grill to medium
Prepare garlic olive oil by putting 2 T olive oil and 2 cloves of minced garlic in a small dish, let sit
Put mushrooms on grill, cooking 12-15 minutes on each side
Put red peppers on grill, cook 2-3 minutes per side
Cut ciabatta bread in half, spread with garlic olive oil
Grill 1-2 minutes until just toasted
The last 2 minutes of the mushrooms cooking, put mozzarella cheese on top and close the grill lid to melt the cheese
Remove from grill and assemble sandwiches
Spread ciabatta with aioli, place mushroom and red pepper on top and the top of the ciabatta