Grilled Mushroom Sandwich With Citrus Mayo Food

GRILLED CHEESE AND MUSHROOM SANDWICH

Steps:

• In a large cast-iron or other heavy skillet, heat olive oil and 2 tablespoons butter over medium-high heat. Fry mushrooms in a single layer until golden and beginning to crisp, turning halfway through, 10-12 minutes. Sprinkle with salt and pepper. Remove mushrooms; wipe out skillet., Spread 3 tablespoons butter on 1 side of each slice of bread. Place bread, butter side down, in same skillet over medium-low heat; toast until golden brown, 2-3 minutes; remove. In a small bowl, combine cheddar, Monterey Jack and Gruyere. In another bowl, mix together remaining 3 tablespoons butter, mayonnaise, Manchego cheese and onion powder., To assemble sandwiches, top toasted side of 4 bread slices with mushrooms; sprinkle with fresh thyme; add sliced Brie. Sprinkle cheddar cheese mixture evenly over Brie. Top with remaining bread slices, toasted side facing inwards. Spread the butter-mayonnaise mixture on the outsides of each sandwich. Place in same skillet and cook until golden brown and cheese is melted, 5-6 minutes on each side. Serve immediately.

GREAT GRILLED VEGETABLE SANDWICH

Steps:

• Using a pastry brush, brush olive oil on the vegetable slices and the portobello mushrooms. Season them with salt and pepper. Place vegetables on a hot grill and cook until they are tender. Once vegetables are done brush sliced bread with olive oil and grill on both sides. To assemble, slice portobellos into 1/4-inch slices, spread both sides of the grilled bread with Herbed Mayonnaise and then top with 1 slice each of grilled vegetables and a quarter of the mushrooms, and finish off with lettuce and top with remaining piece of bread.
• Combine all ingredients in a food processor and pulse.

MUSHROOM & ONION GRILLED CHEESE SANDWICHES

Steps:

• In a large nonstick skillet coated with cooking spray, heat 1 tablespoon butter over medium-high heat. Add mushrooms and onion; cook and stir 4-5 minutes or until tender. Remove from pan. Wipe skillet clean., Place one slice cheese on each of four bread slices. Top with mushroom mixture, bacon and the remaining cheese and bread. Lightly spread outsides of sandwiches with remaining butter., In same skillet, toast sandwiches in batches over medium heat 45-60 seconds on each side or until golden brown and cheese is melted.

GRILLED MUSHROOM SANDWICH RECIPE WITH HERBS

Steps:

• To begin making the Grilled Mushroom Sandwich Recipe with Herbs, we will first cook the mushrooms well in a wok or a heavy bottomed pan.
• Heat a teaspoon of olive oil in a wok or a heavy bottomed pan on medium heat; add the chopped mushrooms and sauté until water has evaporated (mushrooms give out water while being cooked).
• Once all the water and moisture is evaporated, add the green chillies, salt and black pepper and sauté until all the ingredients come together. Turn off heat; stir in coriander leaves, mix and set aside.
• Spread the butter on the slices of bread. Add about 2 tablespoons of the mushroom mixture on one slice and cover with the other slice.
• You can now grill the Mushroom Sandwiches using a Panini Press or Sandwich Maker and serve warm.
• You can alternatively use a Tawa and toast the sandwich. Place the untoasted sandwich on the Tawa on a low-medium flame and place heavy plate on top of the sandwich so that the mushroom filling stays inside. Remove the plate flip to the other side to get an evenly toasted sandwich.
• Serve the Grilled Mushroom Sandwich Recipe with Herbs for breakfast or even pack them into lunch boxes or even take them for picnics. Serve with Carrot Pineapple Orange Juice Recipe or Homemade Eggless Vanilla Custard Recipe (Pudding).

MUSHROOM SANDWICH

Steps:

• Heat a pan or grill pan with oil. Saute garlic and onions until onions turn golden.
• Add mushrooms and saute until they are cooked yet crunchy. Set these aside.
• Smear ¼ to ½ tbsp butter over each bread slice.
• Spread the mushrooms over the inner side of the bread (buttered side out).
• Top the bread with mushrooms & grated cheese. Then sprinkle herbs and chilli flakes.
• Place another slice of bread (buttered side out).
• Toast this in a sandwich toaster or on a pan until the cheese melts. If doing it on a pan, toast it on a low heat and press down the mushroom sandwich with a spatula. Flip and gently toast again until the cheese melts.
• Slice the mushroom sandwich and serve hot.

GRILLED MUSHROOM SANDWICH WITH CITRUS MAYO

Steps:

• Whisk together olive oil, balsamic vinegar, and garlic until well blended. Pour over mushroom caps in a resealable bag to coat, then seal and allow to marinate for 30 minutes. Stir together mayonnaise and orange juice, and set aside.
• Preheat an outdoor grill for medium heat.
• Remove mushroom caps from the marinade and shake off excess. Place each mushroom cap upside down on a square piece of foil. Place roasted peppers on top, and seal. Cook on preheated grill until tender, about 15 minutes, turning occasionally. When the mushrooms are nearly done, cut open the sourdough rolls and grill until golden brown on the cut sides.
• To assemble the sandwiches, spread the cut sides of the rolls with orange mayonnaise, and layer with mushroom, roasted pepper, Gouda cheese, and the mixed greens.

CHICKEN, MUSHROOM, AND GRUYERE GRILLED SANDWICHES

Steps:

• Heat oil in a large nonstick skillet.
• Add mushrooms and cook over medium high heat until juices are released then evaporated.
• Season with salt and pepper and remove.
• Sprinkle 1/2 the cheese on 2 bread slices, top each slice with 1/2 the mushroom and chicken.
• Sprinkle with remaining cheese and top each with a bread slice.
• Spread the top of each sandwich with 1/2 tbs of mayo, pressing gently.
• Wipe skillet with paper towels and place over medium high heat, add sandwiches mayo side down.
• Spread remaining mayo on top of the sandwiches.
• Cook 3 minutes per side or until golden brown.

GRILLED CHICKEN SANDWICH WITH GRILLED MUSHROOM VINAIGRETTE

Steps:

• Cut each ciabatta loaf in half. Brush the inside of each half with olive oil and season with salt and pepper. Place on a baking sheet and set aside.
• Prepare the grill and let it burn down to medium-hot coals or set a gas grill to medium heat. Place the bread on the grill, away from direct heat, and grill on both sides until brown and crispy on the outside but still soft within, about 5 minutes.
• Leave the mushrooms whole, and toss in a bowl with 1/2 cup of the olive oil, 1 teaspoon of the thyme, the garlic, and salt and pepper to taste. Immediately grill the mushrooms (be careful not to allow the flames to flare up and burn the mushrooms), turning at least once, until browned and cooked through, about 7 to 8 minutes.
• In the marinade bowl, add the shallot, 1/2 cup of olive oil, vinegar, parsley, the remaining 1 teaspoon thyme, and salt and pepper, to taste. Stir well. Let the mushrooms cool, finely chop, and add to the marinade bowl. Toss well. (The mushroom vinaigrette may be made a day ahead, covered, and refrigerated, and then brought to room temperature before serving.)
• Sprinkle salt and pepper on both sides of the chicken. Drizzle with a little olive oil.
• When the coals have burned down to a medium fire, place the chicken on the grill and cook until browned, about 2 minutes. Turn over, move to the edge of the grill away from direct heat, and continue to cook until opaque throughout, about 7 minutes. Remove to a plate.
• In a bowl, toss the arugula with the citrus vinaigrette. Slice the chicken breasts crosswise at a 45 degree angle. Pour any accumulated chicken juices into the mushrooms and stir. Spoon the mushrooms on top of 4 slices of grilled bread and top with the chicken. Divide the arugula among the sandwiches. Place remaining slices of bread on top and serve immediately.

GRILLED WILD MUSHROOM AND BRIE CHEESE SANDWICH

Steps:

• Saute the mushrooms in the olive oil in a medium sized pan for 4-5 minutes.
• Add the shallots and garlic and cook for an additional 2 minutes.
• Add the chopped herbs.
• Add the white wine and reduce until the liquid is evaporated.
• Season with salt and fresh ground black pepper and set aside.
• Butter one side of each slice of bread. Place the butter side down on four slices of the bread in a large non-stick fry pan at medium-low heat.
• Divide the mushrooms into four and place them evenly on the four slices of bread.
• Top the mushrooms with the Brie and cover with the other slices of buttered bread. Cook for 3-5 minutes or until golden brown; then turn and cook on the other side for an additional 3-5 minutes.
• Cut and serve immediately.

GRILLED VEGETABLE SANDWICH

Steps:

• Combine all ingredients (for mayo) in food processor and pulse (or blender).
• Sandwich: Using a pastry brush, brush olive oil on the vegetable slices and the portobello mushrooms.
• Season them with salt and pepper.
• Place vegetables on a hot grill (or under broiler) and cook until they are tender.
• Once vegetables are done brush sliced bread with olive oil and grill (or broil) on both sides.
• To assemble, slice portobellos into 1/4-inch slices, spread both sides of the grilled bread with herbed mayonnaise and then top with 1 slice each of grilled vegetables and a quarter of the mushrooms, and finish off with lettuce and top with remaining piece of bread.
• Enjoy!

GRILLED CHICKEN MUSHROOM MELT

Steps:

• 1. In a ziplock back place chicken breasts. In a bowl combine salt and sugar. Pour in buttermilk and stir to combine. Pour into bag and place in fridge 4 hours up to overnight.
• 2. When you are ready to cook drain the brine and remove the chicken breasts. Cut your ziplock bag on the edges except the bottom. This makes a really convenient way to flatten your chicken breasts with less mess.
• 3. Flatten the chicken breasts by half their original thickness. Then cut them in half to create 4 portions.
• 4. At this point let the chicken portions rest while you work on your mushrooms. In a medium pan heat oil and add sliced mushrooms. Cook until the mushrooms begin releasing juice. Add worcestershire sauce and italian seasoning and continue cooking until almost dry. Season with salt and pepper to taste.
• 5. Spray a grill pan with cooking spray. Add Chicken breast to pan. Cook on medium high heat after 2 minutes give the chicken breasts a quarter turn - this creates cross marks. Cook 2 minutes more on that side. Flip the chicken breasts over and repeat the process Turn off heat top with mushrooms and then cheese. Place lid on pan and allow cheese to melt.
• 6. Flip the chicken breasts over and repeat the process Turn off heat top with mushrooms and then cheese. Place in oven and allow cheese to melt.
• 7. Spread top of roll with horseradish sauce and the bottom of roll with spicy mushroom. Place chicken on bottom roll. Additional toppings as desired.

GRILLED MUSHROOM SANDWICH WITH CITRUS MAYO

Steps:

• Whisk together olive oil, balsamic vinegar, and garlic until well blended. Pour over mushroom caps in a resealable bag to coat, then seal and allow to marinate for 30 minutes. Stir together mayonnaise and orange juice, and set aside.
• Preheat an outdoor grill for medium heat.
• Remove mushroom caps from the marinade and shake off excess. Place each mushroom cap upside down on a square piece of foil. Place roasted peppers on top, and seal. Cook on preheated grill until tender, about 15 minutes, turning occasionally. When the mushrooms are nearly done, cut open the sourdough rolls and grill until golden brown on the cut sides.
• To assemble the sandwiches, spread the cut sides of the rolls with orange mayonnaise, and layer with mushroom, roasted pepper, Gouda cheese, and the mixed greens.

GRILLED MUSHROOM SANDWICH WITH CITRUS MAYO

Steps:

• Whisk together olive oil, balsamic vinegar, and garlic until well blended. Pour over mushroom caps in a resealable bag to coat, then seal and allow to marinate for 30 minutes. Stir together mayonnaise and orange juice, and set aside.
• Preheat an outdoor grill for medium heat.
• Remove mushroom caps from the marinade and shake off excess. Place each mushroom cap upside down on a square piece of foil. Place roasted peppers on top, and seal. Cook on preheated grill until tender, about 15 minutes, turning occasionally. When the mushrooms are nearly done, cut open the sourdough rolls and grill until golden brown on the cut sides.
• To assemble the sandwiches, spread the cut sides of the rolls with orange mayonnaise, and layer with mushroom, roasted pepper, Gouda cheese, and the mixed greens.

GRILLED MUSHROOM SANDWICH WITH CITRUS MAYO

Steps:

• Whisk together olive oil, balsamic vinegar, and garlic until well blended. Pour over mushroom caps in a resealable bag to coat, then seal and allow to marinate for 30 minutes. Stir together mayonnaise and orange juice, and set aside.
• Preheat an outdoor grill for medium heat.
• Remove mushroom caps from the marinade and shake off excess. Place each mushroom cap upside down on a square piece of foil. Place roasted peppers on top, and seal. Cook on preheated grill until tender, about 15 minutes, turning occasionally. When the mushrooms are nearly done, cut open the sourdough rolls and grill until golden brown on the cut sides.
• To assemble the sandwiches, spread the cut sides of the rolls with orange mayonnaise, and layer with mushroom, roasted pepper, Gouda cheese, and the mixed greens.

GRILLED MUSHROOM SANDWICHES

Steps:

• Combine oil and garlic and brush onto mushroom slices.
• For charcoal grills; grill the mushroom slices on the rack of the uncovered grill directly over medium coals for 8-10 minutes or until tender, turning once.
• For gas grills; preheat the grill then reduce heat to medium; place the mushroom slices on rack over heat, cover and grill.
• Spread 4 slices of bread, or bun bottoms, with mayonnaise and top with lettuce and tomato; add mushrooms and bread or bun tops.
• If your grill grids are too wide, brush whole mushrooms with the oil mixture and grill, then slice before serving.