Kathleen Rear

It grill season again! I have so many plans for dinners coming up but I had to start the season with a favorite.
I first had this at a local bar and loved it but, they don’t keep it on the menu all the time so what’s a hungry girl to to but make it for herself. I’m reliably told that my version is better than theirs 🙂

Portobello Sandwich
(makes 4)
3 Tablespoons Olive Oil
Salt & Pepper
4 large Portobello Mushrooms
1 packet of (4) Naan bread (I like the Stonefire brand)
If your feeling extra ambitious you can try my Homemade Naan Recipe
1 small Red Onion sliced into strips
3-4 cups Arugula leaves

Heat your grill to high (at least 500)
Coat your mushrooms and red onions in the Olive oil and sprinkle with salt and pepper.

I have a veggie grill pan and use that for both the mushrooms and onions. Grill turning frequently for about 7-10 minutes

Grill the Naan for a few minutes until it is pliable then fold it in half.

To assemble your sandwich: Cut the mushrooms into strips and spread the mayo on the top and bottom of the bread. Layer with arugula, onion, and mushrooms and a few whole extra sun-dried tomatoes if you’d like.

This pairs great with a Sophia Spritzer!

For the Sun-dried Tomato Mayo
1/2 cup Mayo
7oz jar Julienned Sun-dried Tomatoes in Oil
Salt & Pepper
1 tablespoon chopped fresh Parsley
1 tablespoon of the oil from the jar of Tomatoes