Portobello Sandwiches with Roasted Garlic-Basil Aioli
Why I Love This Recipe
Recipe from an old issue of Bon Appetit, I think.
For the Gourmet Sandwiches Cooking Class 107
My fave of the faves of Portobello sandwiches! The Aioli is da bomb on this baby! I like it served open face with a fork and knife, but you can top with bread and go to town on it that way too. Use a really great, sturdy bread!
(Photo: babymed.com)
Ingredients You'll Need
1 cup wine-for the cook
2 garlic cloves, unpeeled
Olive oil (for drizzling)
1 cup mayo
1/3 cup fresh basil, minced
1 teaspoon plus 3 Tablespoons balsamic vinegar
4 Tablespoons butter plus 2 more Tablespoons butter
1 lb. Portobello mushroom (about 5 large), stems removed, cut into 1/4” thick slices
1 loaf of rustique, ciabatta or focaccia, halved horizontally
1/3 c. fresh grated Parmesan Cheese
1 large tomato, thinly sliced
Directions
Preheat oven to 400. Place garlic on sheet of foil and drizzle with olive oil and Salt and Pepper. Cover with foil and roast until tender, about 30 minutes. Cool, peel and mash.
For the Roasted Garlic-Basil Aioli:
Mix mayo, basil, 1 teaspoon balsamic vinegar and the roasted garlic. (Can be made ahead, cover and chill.)
For the Sandwich:
Melt 4 Tablespoons. butter in large skillet over medium heat. Add mushrooms and toss to coat. Drizzle remaining 3 Tablespoons balsamic vinegar over and cook until tender, stirring often, about 5 minutes. Season with Salt and pepper. (Can be made 2 hours ahead. Let stand at room temp. Re-warm over low heat before continuing.)
Preheat broiler. Spread remaining 2 Tablespoons. butter over cut sides of bread. Broil bread, buttered side up, until golden brown. Spread desired amount of garlic-basil mayo on bread. Arrange mushrooms in an even layer on bread. Top with tomato slices and sprinkle Parmesan cheese over and broil again just until cheese has melted.
Serve as an open face sandwich or top with another piece of bread.
