Portobello Sandwiches with Asiago and Roasted Red Peppers

Not all veggie sandwiches are created equal. Personally, I’m not satisfied with cheese topped with cucumbers, white tomatoes and dingy lettuce on a sandwich roll. If I’m going to have a vegetable sandwich, I want it done right.

This recipe I found on Pinterest fit the bill. I had planned to make it for friends at a potluck at my house, but being in the newspaper business, of course things came up for all of us on the appointed night. The club size packs of red peppers and portabellas sat sadly in the fridge. Prepping all the ingredients ahead of time, the filling sandwich became my simple go-to meal for the entire week, served with a side of fruit–including some delicious apricots I picked up at the local farmers market last weekend.

I also received some microgreens from Glenburnie Farms in Spotsylvania County, which I mixed with the balsamic reduction and placed in the sandwich.

Serving the sandwich this way (or possibly with some lettuce) added a level of fresh bite to accompany the sweetened, roasted mushroom and peppers.

Portobello Sandwiches with Asiago and Roasted Red Peppers
adapted from How Sweet It Is

  • large portobello mushrooms
  • olive oil
  • salt, pepper (optional: paprika, onion powder)
  • asiago cheese
  • multigrain English muffins
  • roasted red peppers (check out how I made them)
  • microgreens or other mixed greens
  • 1/2 cup balsamic vinegar

To make balsamic glaze: Place vinegar in a small pot, bring to a boil, and cook on a very low simmer for 10-15 minutes. The vinegar should reduce by half and be slightly thicker. Let cool.

Place the mushrooms on a foil-lined cookie sheet. Drizzle with olive oil, a pinch of salt and pepper, and herbs, if desired. Roast the mushrooms in a 375 degree oven, about 5 minutes on each side, til soft and juicy. Alternatively, broil each side. (The original blog called to cook the mushrooms in a large skillet over medium heat. Anything would work to cook them!)

Toast the English muffin topped with asiago slices on one half. Mix greens with a small amount of the reduced balsamic glaze.

Assemble sandwiches with one mushroom, slices of roasted red pepper, and mixed greens. Enjoy!

2 thoughts on “Portobello Sandwiches with Asiago and Roasted Red Peppers

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