Deli Style Portobello Sandwiches Food

GRILLED PORTOBELLO SANDWICH

Steps:

• Heat grill to medium heat. Brush mushroom and pepper with reserved artichoke marinade. Grill 5 min. on each side, brushing with any remaining marinade for the last few minutes. Meanwhile, grill 1 to 2 min. on each side or until lightly toast on both sides. Slide mushroom and pepper. Spread 1 toast slice with dressing; spread remaining toast slice with pesto. Fill toast slices with grilled vegetables, cheese and artichokes to make sandwich. Substitute: Substitute KRAFT Zesty Italian Dressing for the reserved artichoke marinade. Make Ahead: Vegetables can be grilled ahead of time; cool, then refrigerate up to 24 hours. Reheat in microwave before using as directed.

DELI STYLE PORTOBELLO SANDWICHES

Steps:

• To make the marinade, mix the first 5 ingredients together in a saucepan and bring to a boil - then remove from heat and add the mushrooms. Cover and let mushrooms marinate in the refrigerator for 24-48 hours - stirring every 12 hours.
• To prepare the mushrooms, drain the mushrooms after marinating and reserve the liquid. Place the mushrooms on an oiled sheet pan and roast until the edges are crispy and they have lost most of their moisture. While the mushrooms are roasting, make the sauce. Pour the marinade through a wire mesh strainer into a sauce pan and reduce the sauce by 2/3 or until it coats the back of a spoon. Let the sauce cool and toss the roasted mushrooms in the sauce.
• To make the sandwiches, turn the broiler on hi. Toast the bread in a toaster and arrange the slices on a sheet pan. Spread mustard on all slices then spoon mushrooms on two slices and cover with the cheese. Spoon the sauerkraut on the other two slices and place the sheet pan under the broiler until the cheese is melting and starting to brown. Remove the sheet pan from the oven and carefully flip the slices with the kraut over on to the mushroom slices. Cut the sandwiches diagonally and serve with a pickel and your favorite chips.

NEW YORK TOASTED REUBENS

Steps:

• In a small bowl, combine the first four ingredients; set aside.
• Spread mustard on one side of four slices of rye bread.
• Layer with corned beef, cheese, sauerkraut, and the mayo mixture; top with remaining bread slice.
• In a large skillet, melt butter over medium heat.
• Cook sandwiches on both sides, until bread is lightly toasted, and the cheese is melted.

PORTOBELLO SANDWICHES

Steps:

• Turn on broiler, and adjust rack so it is as close to heat source as possible.
• In a medium-size mixing bowl, mix together garlic, olive oil, thyme, vinegar, salt and pepper.
• Put the mushroom caps, bottom side up, in a shallow baking pan. Brush the caps with 1/2 the dressing. Put the caps under the broiler, and cook for 5 minutes.
• Turn the caps, and brush with the remaining dressing. Broil 4 minutes. Toast the buns lightly .
• In a small bowl, mix capers and mayonnaise. Spread mayonnaise mixture on the buns, top with mushroom caps, tomato and lettuce.