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).