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Grilled Portabella Sandwich

  • Serves 4 to 5 people

  • 1ea French Baguette
  • 6ea Large Portabella Mushrooms, stems removed
  • 1ea Red Onion, peeled & sliced
  • 2C Arugula
  • 1ea Red Bell Pepper
  • 6ea Adams Reserve Cheddar slices
  • ¼ C Balsamic Vinegar
  • ¼ C Extra Virgin Olive Oil
  • 2 T Kosher Salt
  • ¼ T fresh ground Black Pepper
  • 1 T fresh Thyme

Preheat the grill to high.

Over medium high heat sauté the onion with the butter and ¼ t of the salt until golden brown.

Cut the pepper into inch wide strips. In a medium mixing bowl whisk together the balsamic, olive oil & thyme. Toss the mushrooms, peppers & onions with the vinaigrette. Transfer to a cookie sheet and season with the salt & pepper. Place on the grill and cover with aluminum foil. Flip after 4 minutes, top the mushrooms with the Adam’s Reserve Cheddar and remove from the heat after another 4 minutes, or when the veggies are tender. Split the baguette like a hoagie roll. Brush with a little olive oil and sprinkle with a touch of salt & pepper, grill both sides of the bread until golden brown & crisp. Remove from the grill and build the sandwich with the veggies and top with the arugula. Put the top of the baguette on the sandwich and pierce with 4 or 5 sandwich pick and cut into portions. Serve warm or room temperature.