Real Recipes From Real Home Cooks ®

grilled portobella and roasted vegetable sandwiches with pesto mayonaise

(1 rating)
Recipe by
Kim Romero
Murrieta, CA

Lowfat and Delicious!

(1 rating)
yield 4 serving(s)
prep time 30 Min
cook time 30 Min

Ingredients For grilled portobella and roasted vegetable sandwiches with pesto mayonaise

  • 4
    whole ,large portobella mushroom caps
  • 1/2 c
    each of merlot and balsamic vinegar
  • 1/2 c
    olive oil, extra virgin
  • 1/2 tsp
    salt and pepper
  • 2 clove
    crushed or finely grated garlic
  • 1 c
    whole ,dry roasted ,unsalted almonds
  • 4 clove
  • 2 c
    fresh basil leaves
  • 1 tsp
    kosher salt
  • 1 tsp
    lemon pepper
  • 1 c
    cubed pecorino romano cheese
  • olive oil, extra virgin-add enough to make paste
  • 2 c
  • 1
    yellow bell pepper
  • 1
    red bell pepper
  • 1
    medium maui yellow onion
  • 1 Tbsp
    olive oil, extra virgin
  • salt and pepper to taste
  • 4
    hoagie rolls
  • 8 slice
    provolone cheese

How To Make grilled portobella and roasted vegetable sandwiches with pesto mayonaise

  • 1
    Combine olive oil, vinegar,wine,salt ,pepper and garlic and put into a shallow dish.Dust off Portobellas and add to marinade.Turn in marinade periodically,filling inside of cap with marinade.Leave in marinade 30 minutes.
  • 2
    While mushrooms are marinating,slice peppers and onion into 1/2 inch strips and toss with olive oil ,slat and pepper.Put into a dish and set aside.
  • 3
    In a food processor add almonds,blend until very finely chopped.Add cheese,salt ,pepper and garlic.Process until well blended and very fine.Add basil and blend.While processing,pour in olive oil until a thick paste forms.It will usually take about 1 cup. When pesto is finished blend in mayonnaise.
  • 4
    Turn BBQ on to Medium heat. Place mushrooms on grill with the cup side up.Pour some marinade into each mushroom. Place other vegetables on grill. Turn occasionally until lightly brown and crisp,tender.Remove and set aside.Mushrooms will get juicy and tender.
  • 5
    In a 9x13 glass Baking dish place open hoagie rolls side by side. Spread pesto mayonaise on each. Slice portabellas into long strips and put into rolls.Add grilled vegetables and a small dallop of pesto mayonnaise on top of vegetables. Put 2 round pieces of provolone on top of each sandwich. Put under broiler on low just until cheese melts on top.
  • 6
    These are delicious served with fresh fruit and Sweet Potato Fries.

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