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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: Bon Appétit, April 2005
Servings: 6 sandwiches
Red Pepper Mayonnaise
10 pitted Kalamata olives
¼ cup chopped, drained, roasted red peppers from jar
2 tablespoon chopped fresh basil
1 cup mayonnaise
Sandwiches
1 cup balsamic vinegar
2 tablespoon Dijon mustard
2 tablespoon chopped fresh basil
2 tablespoon chopped fresh oregano
2 green onions, cut into 2-inch pieces
1 garlic clove, chopped
½ cup olive oil
6 4 to 5-inch diameter portobello mushrooms, stemmed
6 slices mozzarella cheese
12 5x3x½-inch slices country-style bread
6 thin red onions
6 thick tomato slices
6 green lettuce leaves
For Red Pepper Mayonnaise:
Place olives, red peppers, and basil in mini food processor. Purée until coarse paste forms. Transfer mixture to small bowl. Stir in mayonnaise. (Can be made 2 days ahead. Cover and chill.)
For Sandwiches:
Mix first 6 ingredients in blender until smooth. With blender running, gradually add oil. Place mushrooms in large resealable plastic bag. Add marinade; let mushrooms marinade at room temperature for 30 minutes.
Prepare barbeque (medium-high heat). Drain mushrooms. Grill until soft and slightly charred, about 3 minutes per side. Transfer to plate. Place 1 slice cheese atop each hot mushroom. Grill bread slices until toasted, watching closely to prevent burning, about 1 minute per side.
Place toasted bread on work surface. Spread red pepper mayonnaise over each bread slice. Top 6 bread slices with 1 mushroom, then onion, tomato, and lettuce. Top with remaining bread slices. Cut sandwiches in half.