Grilled Portabella Sandwich with Pepper Jack Cheese

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prepare

cook

serves

24 Portabella mushrooms, stems reserved for other use (about 2 1/2 oz. each)

Olive oil, as needed

Salt, as needed

Black pepper, freshly ground, as needed

3/4 cup mayonnaise

3/4 cup Dijon mustard

24 round sandwich buns, split

3 cups (about 1 lb. 8 oz.) roasted red peppers, chopped coarsely

3 cups (about 1 lb. 8 oz.) marinated artichoke hearts, chopped coarsely

12 oz. red onion, thinly sliced

1 lb. 8 oz. Pepper jack cheese, shredded (about 1 1/2 qt.)

1

Brush each Portabella cap with olive oil; season well with salt and pepper. Arrange on a sheet pan.
2

Bake at 500ºF until mushrooms are tender, about 8 minutes; reserve.
3

Mix mayonnaise and mustard until combined thoroughly; reserve.
4

Per Order: Spread each cut side of one bun with 1/2 tbsp. mayonnaise-mustard mixture. On the bottom of the bun, layer 2 tbsp. roasted pepper, 2 tbsp. artichoke heart, Portabella cap, 2 slices onion and 1/4 cup cheese; cover with top of bun. Heat in a 500ºF oven until heated through and cheese melts, about 5 minutes.

preparation methods	Bake
Meals/Courses	Sandwiches, Salads & Sandwiches
cuisines	North & South American, Other North American