Grilled Portobello and Sun-Dried Tomato Sandwich with Garlic Herbed Mayonnaise
For the Garlic Herbed Mayonnaise:
1/3 c. Hellmann's or Best Foods mayonnaise
2 tsp. white wine vinegar or lemon juice
1 tsp. finely chopped flat-leaf parsley
1 tsp. minced fresh rosemary
1/2 tsp. minced garlic
4 kaiser rolls
4 large portobello mushroom caps (about 1 1/4 pounds)
1/4 c. extra-virgin olive oil
Kosher salt and freshly ground black pepper
4-8 sun-dried tomatoes halves packed in olive oil (I use more like 4 halves per sandwich)
2 large leaves romaine lettuce
Heat a pan to medium-high heat. Brush the portobellos with olive oil and season liberally with salt and pepper on both sides. Add to heated pan and cook for 5-8 minutes on the first side, then turn over and cook for 4-5 minutes on the second side.
Heat your rolls gently in the microwave and spread both halves with your mayo mixture. Place as many as desired sun-dried tomatoes on your roll and top with a portobello. Finish with the romaine and top with other half of the roll. Enjoy!
Pairs Well With
I initially chose to try out this recipe simply for the fact that I love mushrooms and sun-dried tomatoes. Well, it shouldn't be surprising to learn that I loved the sandwich! The garlic herb mayonnaise really added a lot to the sandwich, so if you are tempted to skip it to save time, I beg you not to.