Ojai Portabello Sandwiches Recipe

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Ojai Portabello Sandwiches

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Category: Sandwiches

6 Servings
By: Unknown

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Ingredients:

----- SUN-DRIED TOMATO SPREAD ----
1/2 cup sun-dried tomatoes
1 tsp minced garlic
1 tsp lemon juice
1/2 cup mayonnaise
1 tbl grated Parmesan cheese

----- SANDWICHES ----
16 sm portabello mushrooms
2 sm eggplants cut 1/2" slices
3 x zucchini cut 1/2" slices
3 x yellow squash cut 1/2" slices
1 x red onion cut 1/2" slices
1/4 cup olive oil
1 x garlic clove minced
Salt to taste
Freshly-ground black pepper to taste
12 slc whole-wheat bread
Lettuce leaves as needed
12 x tomato slices

Instructions:

For the Sun Dried Tomato Spread: Soften tomatoes in hot water 15 minutes. Drain, then blend with garlic, lemon juice, mayonnaise and cheese in blender until smooth. Set aside.

For the Sandwiches: Toss mushrooms, eggplants, zucchini, yellow squash and onion with oil, garlic and salt and pepper to taste. Divide vegetables into 2 batches. Place first batch on grill rack over medium-high heat and grill, turning over halfway, until softened and slightly charred but still intact, about 10 minutes. (Vegetables can also be broiled; keep an eye on them and turn them over halfway through.) Lay flat on baking sheet to cool. Repeat with second batch. (Vegetables can be refrigerated for later use at this point).

Spread bread slices with Sun-Dried Tomato Spread. Top half bread slices with grilled vegetables, lettuce and tomato slices, dividing evenly. Top with remaining bread slices. Cut in half and serve. Serve these with a salad of mixed greens tossed with a balsamic vinaigrette.

This recipe yields 6 servings.

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