Ingredients Jump to Instructions ↓

  1. 2 garlic cloves, unpeeled Olive oil for drizzling

  2. 1 C mayonnaise

  3. 1/3 C minced fresh basil leaves

  4. 1 t. plus

  5. 3 T. Balsamic vinegar

  6. 6 T. butter - divided

  7. 1 lbs Portobello mushroom s (about 5 large) stems trimmed, cut into 3/4" thick slices

  8. 1 1lb loaf of pain rustique, ciabatta, or focaccia , halved horizontally

  9. 1/3 C freshly grated Parmesan cheese

  10. 1 large tomato , thinly sliced

Instructions Jump to Ingredients ↑

  1. Preheat oven to 400 degrees F. Place garlic in a small ovenproof dish. Drizzle with olive oil and sprinkle with salt & pepper. Cover tightly and with foil and roast until tender, about 30 minutes. Cool; peel and mash garlic. Mix mayonnaise, basil, 1 tsp balsamic vinegar and mashed roasted garlic in a small bowl. (Can be made ahead- cover and chill) Melt 4 tblsp of the butter in a large skillet over medium high heat. Add mushrooms and toss to coat. Drizzle remaining 3 tblsp balsamic vinegar over and cook until tender, stirring often, about 5 minutes. Season with salt & pepper. (Can be made 2 hours ahead, let stand at room temp-reheat before using) Preheat broiler. Spread remaining 2 tblsp butter over cut sides of bread. Broil bread, buttered side up, until golden brown, about 2 minutes. Watch closely to prevent burning. Spread desired amount of basil mayonnaise over toasted sides of bread. Arrange mushrooms in an even layer over bottom half of bread. Sprinkle with Parmesan cheese. Arrange tomato slices in a single layer over the cheese. Cover with top of bread, cut into 6 sandwiches and serve immediately.


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