So my dear ‘ol hubs is in NYC for a conference for a few days, leaving me and master P to rot here in Jacksonville lol kidding. Anyway, I always joke that when he is out of town I save so much money because I could literally eat one thing the entire time and be fine with it (usually it’s some kind of pasta dish that I love but he wouldn’t consider a “meal” .. like what? it’s carbs therefore it’s all you need lol). I used this opportunity to make something using one of my most loved (but one of my hubby’s most hated) ingredients – mushrooms! While my hubby and I agree on pretty much everything, mushrooms are not one of those things, but I guess if that is the only point of contention in a relationship, you’re doing okay! lol. Since I had along day (poor little P had to get his shots) and didn’t want to spend a ton of time preparing a meal for myself, I decided to recreate a sandwich from the Brickhouse Brewery back on LI. A little background info about this sandwich, it basically sustained myself and bff Tiffany during the summer of 2010 when our diets consisted of more alcohol than food haha. While I would be lying if I were to say I remember with absolute certainty what was on it besides portabella mushrooms and mozzarella (since it was usually preceded and followed by many Jack & Diets lol) I do know that there are a lot of fun memories surrounding this sandwich lol. From what I can recall it was super delicious and me and T would always split it, I miss her (and that summer) so much and wish I had her here tonight to split this one with me and sing “You Can Call me Al” 🙂
The recipe is super simple but who wants difficulty when cooking for one? 🙂
GRILLED PORTABELLA SANDWICH
*Serving size is 1 sandwich, you can easily make as many as needed 🙂
- 1 portabella cap
- olive oil
- balsamic glaze
- salt & pepper
- roasted red peppers (jarred or homemade)
- fresh mozzarella, sliced
- 1 Kaiser roll
- Heat outdoor grill or indoor grill pan. Clean mushroom and remove stem.
- Brush mushroom with olive oil on both sides and sprinkle with salt and pepper.
- Place mushroom bottom side down on grill, wait about 5-8 mins and flip.
- Once mushroom has been grilling top side down for about 5 mins layer your sliced cheese on top and place your bun on warming area of grill to toast it. Allow cheese to melt.
- Once cheese has melted assemble your sandwich by placing the portabella and cheese on the bun, followed by the roasted red peppers and a drizzle of balsamic glaze. Enjoy!
*Feel free to use a more budget friendly cheese or add extra grilled veggies! There are endless options with this delicious sammie 🙂