Portobello Mushroom Club Sandwich
- Prep time
15 minutes - Cooking time
5 minutes - 4 portions
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12 slices of Campagnolo Sesame Oat Loaf
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6 large portobellos, cleaned, peeled, and cut into slices
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6 tbsp of olive oil
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1 tbsp of finely ground coffee beans
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1 tbsp of soy sauce
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1 tbsp of hoisin sauce
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1 tbsp of rice vinegar
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1 tbsp of vegetable oil
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½ tsp of garlic powder
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½ tsp of cumin seeds, whole or ground
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¼ tsp of smoked paprika
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8 slices of gouda cheese
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150 g (approx.) of fresh arugula
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½ a red onion, sliced
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2 ripe avocados, peeled and sliced
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2 greenhouse tomatoes, sliced
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3 tbsp of Meaux mustard
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3 tbsp of store-bought mayonnaise
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3 tbsp of plain yogurt
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Brochette skewers or toothpicks
- In a pan over high heat, sear the portobello slices in olive oil, salting them as you start cooking. Turn them over when they are nicely browned.
- At the same time, combine the coffee, soy sauce, hoisin sauce, rice vinegar, vegetable oil, garlic powder, cumin, and smoked paprika. Mix well, then use the mixture to deglaze the mushrooms. Set aside.
- In a bowl, combine the mayonnaise, yogurt, and Meaux mustard. Set aside.
- Prepare the garnishes before beginning to assemble the club sandwiches. Slice the tomatoes, avocados, red onion, Gouda cheese, and arugula. Set aside separately.
- Toast the slices of bread.
- Assemble the sandwiches as follows: bread, mayonnaise, portobello, red onion, arugula, bread, mayonnaise, tomato, avocado, Gouda, and finally, one last slice of bread.
- Insert skewers or toothpicks and cut the sandwiches. Serve.
*Recipe courtesy of Ann-Rika Martin
