Grilled portobello, peppers and cheese sandwiches
Prep:
10 mins
Cook:
10 mins
Strong soft cheese gives a creamy quality to this delicious and filling sandwich. With hints of balsamic vinegar along with the portobello mushroom takes a sandwich to a whole new level.
3 tbsp balsamic vinegar
1 tbsp olive oil
1 garlic clove, finely chopped
1 red pepper, seeded and cut in strips
1 yellow pepper, seeded and cut in strips
4 portobello mushroom caps
Olive oil cooking spray
Handful fresh basil, chopped
¼ tsp salt
¼ tsp freshly ground black pepper
4 soft brown rolls
100g soft cheese (or vegan alternative)
Rocket leaves, for garnish
Heat the grill to medium-high heat.
Combine the balsamic vinegar, olive oil, and garlic in a large bowl.
Add the peppers and portobello mushrooms. Toss gently to coat.
Remove the vegetables from vinegar mixture, and discard the vinegar mixture.
Place the peppers and mushrooms coated with the olive oil cooking spray on a grill rack and grill for 4 minutes on each side.
Remove the vegetables from the grill and allow to cool slightly.
Combine the peppers, basil, salt, and black pepper in a small bowl.
Cut the rolls in half and spread the goat cheese evenly.
Arrange 1 mushroom cap on the bottom half of each roll, top each serving with 2 tablespoons of the pepper mixture and add the top half of the roll.
Place the sandwiches on the grill rack. Use a heavy pan on top of the sandwiches and press gently to flatten.
Grill for 3 minutes or until the bread is toasted (leave cast-iron skillet on sandwiches while they cook).
Serve with a few leaves of rocket, optional.
Serves
4
Preparation Time
10 minutes
Cooking Time
10 minutes
Main ingredients
Cheese, Vegetables
Recipe Type
Grilling, Healthy, Quick Meals, Vegetarian, Sandwich
Special Info
Vegetarian
Level of Difficulty
Easy
