While I was doing research for the pistachio pesto that I made I came across the idea of using it in a portobello sandwich on Tung in Cheek . I often enjoy using pestos as a condiment or a spread in sandwiches and I had been wanting to try grilling up a portabello mushroom and throwing it into a sandwich for a while. I just had to make sure to remember to reserve some of the pistachio pesto for the sandwich. I was thinking that a roasted red pepper would go really well with the grilled portabello in the sandwich. Since I really like the roasted red pepper and balsamic vinegar combo I wanted to work some balsamic vinegar into the sandwich and I did so by brushing the mushroom with it before grilling it. I still had some of the spinach from making the pesto so I threw some of that into the sandwich instead of the more common lettuce. Of course it would not be a sandwich without the bread and my first choice was a nice ciabatta. The grilled portobello and roasted red pepper sandwich with pistachio pesto turned out really well! I liked the way that the grilled portobello worked in a sandwich. It was nice and meaty and filling all the while being a mushroom which is always tops in my books. The roasted red pepper and balsamic vinegar added a ton of flavour to the sandwich and the pesto added a really nice creaminess and freshness. I am now looking forward to experimenting with more portobello sandwiches.
Grilled Portobello and Roasted Red Pepper Sandwich with Pistachio Pesto
- 1 portobello mushroom
- balsamic vinegar
- olive oil
- 1 roasted red pepper
- 1 handful spinach
- 1 tablespoon pistachio pesto (or basil pesto)
- 2 slices of bread or 1 bun (I used ciabatta)
- Brush the mushroom with balsamic vinegar.
- Brush the grill with oil.
- Grill the portobello mushroom until tender, about 3-6 minutes per side.
- Assemble sandwich.
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