Monday, February 27, 2012

Italian Roasted Portobello Sandwich


I have been on a huge soup and sandwich kick lately. It's probably because I watch way too much Food Network and Barefoot Contessa has been making lots of soups and sandwiches. I can't help but crave all the foods that I see on TV. I'll be sharing one of her sandwich recipes later this week, but first I wanted to share this portobello sandwich with you because this was our favorite. First, the portobellos are marinated in balsamic vinegar and garlic, and then roasted until tender. Next, a large loaf of crusty ciabatta bread is loaded up with herbed goat cheese, sun-dried tomatoes, basil, and arugula. Put it all together and you have one fantastic sandwich.

Italian Roasted Portobello Sandwich
Servings: 2 to 4

Marinade:
2 large portobello mushrooms
1 tbsp. extra-virgin olive oil
1 tbsp. balsamic vinegar
1 tbsp. fresh flat-leaf parsley, chopped
1 garlic clove, finely chopped
Salt and pepper

Sandwich:
1 ciabatta loaf
4 oz. herb and garlic goat cheese
2 tbsp. fresh basil, chopped
2 tbsp. sun-dried tomatoes, chopped
1 handful arugula
Salt and pepper

Gently clean the mushrooms with a damp paper towel. Discard the stems and remove the gills using a spoon. Place the mushrooms in an 8 x 8 glass dish. In a small bowl, whisk the the olive oil, vinegar, parsley, and garlic together. Season with salt and pepper. Pour the marinade over the mushrooms. Using a pastry brush or your hands, coat both sides of the mushrooms with the marinade. Cover with plastic wrap and let sit at room temperature for 1 hour. 

Preheat the oven to 400°. Place the mushrooms, smooth-side down, on a baking sheet. Bake for 8-10 minutes or until tender. Transfer to a plate lined with paper towels to soak up the excess moisture. Cut the ciabatta loaf in half lengthwise. Place on a baking sheet, cut-side up, and bake for 8-10 minutes or until lightly toasted. 

To assemble the sandwich, spread an even layer of goat cheese on both sides of the toasted ciabatta. Sprinkle the basil and sun-dried tomatoes in an even layer on the bottom half. Top with the mushrooms, smooth-side up. Top with arugula and lightly season with salt and pepper. Place the other half of ciabatta on top. Cut into 4 portions. 

Source: A Much Kneaded original

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