Portobello Mushroom-Vegetable Sandwich

2 tablespoons mayonnaise
½ teaspoon capers, finely chopped, with juice
juice of ½ lemon
½ tablespoon parsley, chopped
2 portobello mushrooms, cleaned and ribbed
2 tablespoons olive oil
2 slices red onion
2 slices zucchini
2 tablespoons chicken stock or white wine
2 slices mozzarella cheese
2 7-grain buns, toasted
2 leaves butterhead lettuce
1 red tomato, sliced
1 yellow tomato, sliced
1 garlic clove, roasted and finely chopped

Caper Aioli Method:

Mix together the mayonnaise, capers, lemon juice, and parsley. Set aside.

Sandwich Method:

Sauté the mushrooms in olive oil for 5 minutes. Turn the mushrooms and add the slices of onion and zucchini and cook for 5 minutes. Deglaze the pan by adding the chicken stock (or white wine) and stirring gently. Melt the cheese on top of the mushrooms. Remove all ingredients from the pan.

Spread the toasted 7-grain buns with aioli. Layer on the lettuce leaves, mushrooms topped with cheese, and the onion, zucchini, and tomato slices. Serve.

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