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Grilled Portabella Sandwich or Salad with Sweet Tomato Relish



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3 lb. sweet 100 tomatoes
1 1/2 lb. yellow pepper, finely chopped
1 1/2 lb. Italian gaeta olives, pitted
3/4 lb. roasted garlic, pureed w/1 tbsp. olive oil
3 tbsp. Meyer lemon juice
1 bunch basil, chopped
1 tsp. cracked 5-pepper blend
24 portabella mushrooms
3 cups balsamic vinegar
1/3 cup olive oil
4 1/2 lb. cippolini onions, julienned
3 cups Petit Syrah
1/2 cup olive brine
24 (5") walnut focaccina rolls
3 lb. Gorgonzola cheese crumbled


  1. 1
    For Relish: De-stem and clean tomatoes; halve. Add yellow peppers, olives, roasted garlic, lemon juice, basil and pepper. Let marinate. Wipe mushrooms gently with damp towel or brush; remove stems and reserve for future use. Marinate caps in balsamic vinegar for at least one hour. Heat olive oil in large skillet; add onions and caramelize with wine and olive brine, over low heat until translucent and the wine has been reduced to syrup consistency. Set aside. Grill marinated portabella mushrooms, cap side down, until tender. Slice focaccina horizontally, place on grill to mark.
  2. 2
    To assemble sandwich, place crumbled gorgonzola cheese on bottom slice of bread. Top with portabella mushrooms, caramelized onions and tomato relish. Serve with a mesclun salad tossed with lemon thyme vinaigrette.
  3. 3
    For Salad: Toss mesclun salad and caramelized onions with lemon thyme vinaigrette. Sprinkle with crumbled Gorgonzola cheese. Arrange sliced grilled portabella over greens. Top with tomato relish. Serve with walnut focaccina roll.


Recipe credit: Joseph Knauss, Executive Chef, MBNA Bank, Boca Raton, FL Recipe credit: Chef Kris Anne Gartmmann, 300 Market Café, Redwood Shores, CA

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cuisines North & South American, Other North American
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