GRILLED PORTOBELLO, SCALLION & MANCHEGO SANDWICHES

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Grilled Portobello, Scallion & Manchego Sandwiches image

Provided by Food Network Kitchen

Time 23m

Number Of Ingredients 14

2 teaspoons pimenton
3 drained jarred piquillo peppers
1/4 cup mayonnaise
2 teaspoons sherry wine vinegar
2 teaspoons honey
1 teaspoon kosher salt
4 medium portobello mushrooms (about 1 pound), stemmed
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
8 scallions (white and green parts), trimmed
8 1/2-inch thick slices country-style bread
1 clove garlic, peeled
4 ounces manchego cheese, cut into 1/8-inch thick slices
Freshly ground black pepper

Steps:

  • 1. For dressing: Toast pimenton in a small skillet over medium heat, stirring frequently, until fragrant, about 4 minutes. Puree pimenton, piquillo peppers, mayonnaise, vinegar, honey, 1 teaspoon salt, and pepper, to taste, in a blender until smooth. Transfer mixture to a bowl, cover, and refrigerate.
  • 2. For vegetables: Preheat grill or stovetop grill pan to medium-high. Brush both sides of the mushrooms with some olive oil and season with salt and pepper. Grill mushrooms, turning once, until tender and slightly charred, about 5 minutes. Brush scallions with olive oil, season with salt and pepper, to taste, and grill, turning occasionally, until soft and slightly charred, about 8 minutes. Transfer to a cutting board and roughly chop.
  • 3. Grill bread on both sides until lightly toasted. Rub garlic and spread dressing onto one side of each piece toast. Layer scallions, mushrooms, and cheese on 4 toasts, and top with remaining bread. Press down slightly and cut in half; serve.

Nutrition Facts : Calories 350, Fat 23 grams, SaturatedFat 6 grams, Cholesterol 15 milligrams, Sodium 1370 milligrams, Carbohydrate 26 grams, Fiber 3 grams, Protein 9 grams

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