Tuesday, July 21, 2009

Grilled Portabello and Onion Sandwich

The only thing better than sourdough bread is toasted sourdough bread. The crispy and crunchy outside contrasting with the soft inside just makes for a perfect sandwich. Tonight's recipe is nothing special, but it sure is tasty. And, it is a meal you can make on the BBQ on one of those hot summer days when you want to stay out of the kitchen.

Makes 4 sandwiches
- 4 large portabello mushrooms
- 1 tbsp olive oil
- 1 garlic clove, minced
- 1/3 cup marsala, or red, wine
- salt and pepper
- 1 large sweet onion, skin on
- 8 slices sourdough bread, lightly brushed with olive oil on one side

1. Remove stem and wash mushrooms. Mix together oil, garlic, and wine in a small bowl. Season to taste with salt and pepper. Place mushrooms in a shallow dish, cap down. Toss mushrooms in marinade, and spoon excess into the mushroom's gills.
2. Heat BBQ to med-hi. Place whole onion on the grill and cook for about 15 mins, turning regularly.
3. Grill mushrooms, cap down, for about 10 mins, until softened. I grill mine cap down until marinade cooks down inside then gills (8 mins, or so). Then I flip and grill for about 2 mins.
4. When mushrooms are done, thickly slice. Peel onion using tongs, and thickly slice.
5. Grill sourdough, oiled side down, for a min or so over high heat, until nicely toasted. Assembly sandwiches (I added some Vidalia relish and a splash of Vegenaise).


Mandee said...

Looks good to me!

delaïdo said...

This looks and sounds delicious. Since I don't have a grill, I am going to try it on my panini maker instead.

celia said...

this sandwich looks simply fantastic, nice job! i love mushrooms!

Bianca said...

Aw, how I wish I could stop by the Vegan Family's house for lunch one day. Your food always looks so amazing and comforting.

cardiovegsular said...

this looks too good for words. so does the italian sub in the post below. i'm adding you to my google reader, vegan dad! :)

Gaia @ Viva Granola said...

Oh my, that looks SO good!

Anonymous said...

What can I substitute for the wine?

Vegan Dad said...

I suppose you could use some veggie broth, or go a different route and use balsamic vinegar (a few tbsp, though, not 1/3 cup).

Catherine said...

These sandwiches were delicious! Great recipe, we are adding them to our favourites for sure.

V said...


My name is Vanessa. I've been reading your blog for a little while now, as I have it added to my feed on Google Reader. Now I'm not vegan, but I am very intrigued by cooking healthier for myself and that's what attracted me to your blog. It's very interesting.

I gave your portabello and onion sandwich a try this evening. I sacrificed the wine this time (although I'm going to make it with next time.) I also made it on Panera's rye bread. It's so light and delicious for a summer evening.

I'll definitely be coming back, thank you!

- Vanessa

veganemporium said...

Looks delicious! I'm having these with supper tonight. Can't wait to try them!