Family Size Portabella Sandwich
Ingredients:
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3 (3 ) portabella mushrooms
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2 tbsp (25 mL) olive oil
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2 tbsp (25 mL) balsamic vinegar
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1 (1 ) loaf ciabatta bread, unsliced
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4 oz (125 g) herb and garlic cream cheese
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1 cup (250 mL) thinly sliced sweet onions
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2 (2 ) red peppers, roasted, seeded, cut into thick strips
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1/2 cup (125 mL) marinated artichokes
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4 slices (4 slices ) Havarti cheese
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( ) fresh basil leaves or leaf lettuce
Preparation:
Remove stems from mushrooms by cutting with a knife or gently twisting out. Reserve for another use. Place mushrooms on lightly greased broiler pan. In small bowl, whisk together olive oil and balsamic vinegar. Brush both sides of mushrooms with mixture. Broil 3-4 minutes per side, or until tender, basting frequently with mixture. Cool. Using an electric knife, slice ciabatta loaf in half horizontally. Spread cream cheese on both halves of bread. Place cooled portabellas on bottom half. Layer with sliced onion, red peppers, artichokes, Havarti cheese and greens. Top with top half of loaf, pressing firmly. Wrap in parchment paper. Tie with string. Refrigerate at least 1 hour.
Serve with Half Pints Brewing Company (Winnipeg micro-brewery) Stir Stick Stout or a Black Velvet (1 1/2 oz stout + champagne to fill)
Show 06 - Great Tastes of Manitoba 2006/07
Courtesy of Manitoba Mushroom Growers
www.manitobamushrooms.ca