Grilled Marinated Portobello Sandwich With Roasted Peppers

Course : Italian
Serves: 4
Print a Recipe Card
3 x 5 Card | 4 x 6 Card | Printer Friendly


4 large portobello mushrooms -- stems removed, cubed 1/2 inch and set aside for other use
10 tablespoons extra-virgin olive oil -- divided
1 teaspoon anchovy paste
4 tablespoons balsamic vinegar
1/2 teaspoon dried thyme leaves
1 cup roasted bell peppers
1 bunch arugula -- washed, spun dry
4 tablespoons lemon juice
1 teaspoon salt -- to taste
1 teaspoon freshly-ground black pepper -- to taste
8 slices Italian bread -- 1/2 inch thick, toasted

Preparation / Directions:

Preheat broiler. Toss peppers in bowl with 2 tablespoons of the extra-virgin olive oil to coat evenly. Place peppers under broiler or on barbecue and roast, turning often to blacken skin evenly all over. Allow to cool and then peel under running water, rubbing skins gently to remove all charred bits. Remove seeds and stems, cut into 1-inch strips and place in a mixing bowl. Broil portobellos until slightly softened, 3 minutes per side, and remove. In a small bowl, mix 4 tablespoons of the extra-virgin olive oil, anchovy paste, vinegar and dry thyme. Divide this mixture onto the gill sides of the portobellos and let stand one half hour. In a mixing bowl, toss roasted peppers, clean arugula, remaining 4 tablespoons extra-virgin olive oil and lemon juice. Season with salt and pepper and divide onto 4 of the bread slices. Place one portobello on each and top with second half of bread. Press lightly and serve. Comments: The original recipe title as listed is"Grilled Marinated Portobello Sandwich With Roasted Peppers, Arugula And Vinegar". Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show # MB-5627)

Rate this Recipe?
1 2 3 4 5
Poor                            Great

E-mail this to a friend!

Friend's Name (TO):
Friend's E-mail Address:
Your Name (FROM):
Your E-mail Address:

More Italian Recipes