Sunday, October 16, 2011
Portobello Sandwiches with Roasted Peppers and Arugula
The idea for these sandwiches came to me as I was browsing the produce section of my favorite grocery store. The portobello mushrooms looked good. I knew I had a jar of roasted peppers at home that I needed to use up. And arugula was on sale.
I was very hungry and wanted something hearty, so I decided to combine all of those ingredients into a sandwich. The arugula is tossed with good olive oil, balsamic vinegar, salt, and pepper, to create a simple arugula salad to top the sandwiches. The arugula salad provides a delightful green contrast to the richness of the mushrooms and roasted peppers.
4 portobello mushrooms, each about 4 to 5 inches in diameter
4 tablespoons extra virgin olive oil, divided
1 large clove garlic, minced
1/2 cup roasted red bell peppers, cut into julienne slices
1 tablespoon balsamic vinegar
2/3 cup baby arugula, tightly packed
2 submarine/hoagie rolls, each about 8 to 10 inches long (or similar lengths of baguette)
Salt and freshly ground black pepper to taste
Remove the stems from the portobellos, and discard the stems. Using a spoon, scrape the dark gills from the underside of each portobello. Discard the gills. Cut the portobello caps into 1/4-inch-wide slices.
In a medium bowl, combine 2 tablespoons of the olive oil, the garlic, and the portobello slices. Toss gently, and let sit for 20 to 30 minutes.
After the portobellos have marinated, heat a medium-size skillet over medium to medium-high heat. Add the portobello mixture, and saute for 5-6 minutes, until the portobellos are soft and most of the rendered mushroom liquid has evaporated.
Add the roasted bell pepper slices to the portobellos, along with salt and pepper to taste. Saute for 3-5 minutes to heat the peppers and blend all the flavors. Remove from heat and set aside.
Meanwhile, in a medium bowl, whisk together the remaining 2 tablespoons of olive oil and the balsamic vinegar, along with salt and pepper to taste. Add the arugula, and toss gently to coat well.
Preheat broiler. Split the rolls open, but do not cut them all the way through. Lay them open on a broiler-proof pan. Broil until lightly toasted. Remove from heat.
Fill each roll with half of the portobello mixture, and then top evenly with the dressed arugula.
-- 2 servings