Portobello Caprese Sandwich Food

PORTOBELLO CAPRESE SANDWICH

Steps:

• Turn the heat on the grill to medium.
• Clean out the inside of the mushrooms with a spoon.
• Place 1 tbsp of pesto and 1/2 tsp of crushed garlic onto each mushroom.
• Top each portobello with a large slice of mozzarella.
• Top one of the mushrooms with the sliced tomatoes and basil.
• On the other mushroom, top with the peperoncini's and roasted bell peppers.
• Carefully put the two sides together.
• Spray the grill with cooking spray then place the sandwich onto the grill for 20 minutes, flipping carefully half way through.

CAPRESE STUFFED PORTOBELLO MUSHROOMS

Steps:

• Preheat oven to grill/broil settings on high heat. Arrange oven shelf to the middle of your oven.
• Combine all of the Garlic Butter ingredients together in a small saucepan (or microwave safe bowl), and melt until garlic is fragrant. Brush the bottoms of each mushroom and place them, buttered side down, on a baking tray.
• Flip and brush any remaining garlic over the insides of each cap. Fill each mushroom with the mozzarella slices and tomatoes, and grill/broil until cheese has melted and golden in colour (about 8 minutes).
• To serve, top with the basil, drizzle with the balsamic glaze and sprinkle with salt to taste.
• (If making from scratch, prepare while mushrooms are in the oven.) Combine sugar (if using) and vinegar in a small saucepan over high heat and bring to the boil. Reduce heat to low; allow to simmer for 5-8 minutes or until mixture has thickened and reduced to a glaze. (If not using sugar, allow to reduce for 12-15 minutes on low heat).

CALIFORNIA VEGGIE SANDWICH

Steps:

• Make the pickled vegetables:
• Bring vinegar, brown sugar, salt, and 2 cups water to a boil in a large saucepan. Meanwhile, pack vegetables into jars. Pour brine over vegetables. Cover and chill until cool.
• Make the dressing and assemble:
• Whisk buttermilk, yogurt, lemon juice, and 3 Tbsp. oil in a large bowl until smooth; season dressing with salt and pepper.
• Scoop avocados into a small bowl; add 1 Tbsp. oil and lightly mash. Season with salt and pepper. Mash goat cheese with remaining 2 Tbsp. oil in another small bowl until softened and spreadable; season with salt and pepper.
• Add lettuce to dressing and toss to coat; season with salt and pepper. Spread avocado mixture over 4 slices of bread. Arrange lettuce over and top with cucumber, sprouts, and some drained pickles. Spread remaining 4 slices of bread with goat cheese and close sandwiches.
• Do Ahead
• Pickles can be made 2 weeks ahead. Keep chilled.