Portobello Sandwiches with Goat Cheese and Red Pepper Spread


There used to be a restaurant in Seattle’s Fremont neighborhood called Still Life. They made sandwiches with creative toppings and great spreads and it was a wonderful place to spend a rainy afternoon eating lunch. So when I took the first bite of this sandwich, I felt like I was re-visiting one of my favorite lunch places. The tang of the goat cheese, the richness of the grilled portobello and the sweet smoky flavor of the onions all merge for one delicious sandwich.

Portobello Mushroom Sandwiches
Portobello Mushroom Sandwiches

Toast eight slices of ciabatta.

Make the pepper spread In a little food processor, whirl 1 1/2 tsp olive oil, 1 clove chopped garlic, a pinch of salt, 1/2 cup bottled, roasted red bell peppers, 1 or 2 T dry-roasted almonds and 1 tsp red wine vinegar (we used white wine vinegar, which was also lovely). Process until smooth. Frankly, this spread would be amazing in all sorts of capacities.

Red Pepper Spread - So Easy!
Red Pepper Spread – So Easy!

Grill Remove the gills from the mushrooms with a spoon. Slice the red onion into 1/2″ thick rounds. In a little bowl, mix together 1 1/2 T olive oil and a chopped clove of garlic. Brush the mushrooms and onions with the garlic oil. We grilled them over medium heat on the gas grill outside.

No grill? No problem. You can also heat a grill pan over medium-high heat and cook the mushrooms and onions for 5 minutes on each side until they’re tender.

Make the sandwiches Spread sandwiches with a bread slice of goat cheese, a bread slice of red pepper sauce, and the grilled mushrooms and separated rounds of red onions in the middle. Add spinach and basil. Amazing. It occurs to me that grilled eggplant would also be lovely in this dish.

Portobello Mushroom Sandwiches
Portobello Mushroom Sandwiches

Ingredients

  • 4 4″ portobello mushroom caps
  • olive oil
  • 2 garlic cloves
  • 2 half-inch thick slices of red onion
  • 8 slices ciabatta bread
  • 1/2 cup bottled roasted red bell peppers
  • 1 T dry-roasted almonds
  • 1 tsp red wine vinegar
  • 2 oz goat cheese (1/2 cup)
  • 1 cup fresh spinach
  • 12 basil leaves

Published by

Seattle Foodshed

Gardening, foraging, exploring and cooking. Time for a delicious adventure.

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