There are endless amazing ways to make sandwiches, but this one is a winner. A combination of grilled and marinated portobellos, kale pesto, crumbled goat cheese, and creamy avocado on a toasted ciabatta roll creates an orchestra of flavor in every bite. Not to toot my own horn or anything but the combination is pretty magical. Not to mention, they are super easy to make. These sandwiches are perfect for feeding a big group of people at a summer barbecue because the fixings can be made in advance and the assembly takes seconds. They are also great warm or cold so they can be brought along for lunch at school, work, the beach, you name it! But instead of me rambling on about the deliciousness of these sandwiches, do yourself a flavor (hehe) and make them at home. One bite and you’re hooked!
For the mushrooms:
4 portobello mushrooms (as close to the same size as possible)
¼ cup balsamic vinegar
¼ cup olive oil
3 cloves garlic, minced
2 tablespoons soy sauce
1 teaspoon dried rosemary leaves
Salt and pepper to taste
4 ciabatta rolls or other sturdy bread
1 small avocado
Crumbled goat cheese
Note: you want the bread and the mushrooms to be proportional in size to allow for a sandwich that is easier to eat.
In a small bowl whisk the balsamic, oil, garlic, soy sauce, and rosemary until combined. Taste before seasoning with salt and pepper. You may only need a sprinkle of black pepper as the soy sauce adds a bit of saltiness on its own.
Wash and dry the mushrooms to remove any dirt. Transfer to a cutting board, remove the stems, and trim off some of the rims of the mushrooms to allow them to lay a bit flatter.
Add the mushrooms to a gallon size ziplock bag and pour over the marinade. Move around the bag to evenly coat the mushrooms. Make sure the bag is tightly closed and the air is removed. Refrigerate for at least an hour or up to overnight.
Remove mushrooms from the fridge and heat grill or grill pan to medium-high heat. Meanwhile cut the buns in half and brush with a bit of olive oil.
Using tongs, remove each mushroom from the bag and allow the excess marinade to drain off before placing on the grill. Grill 5 minutes a side or until thoroughly browned. Flip the mushrooms and add the buns face down onto the grill. You can also toast the buns in the oven but I like to grill them so everything is in one place. Once the mushrooms are browned on both sides and cooked until soft and the buns are golden brown and crisp, turn of the grill. Remove everything from the grill and let sit until cool enough to handle.
The last step is pretty self explanatory but I’ll it explain anyway. Spread one side of the bun with a generous amount of pesto and the other side with ¼ of the avocado. Sprinkle with goat cheese and add on one of the mushrooms. Press the buns together to allow the cheese to stick. Repeat with the rest of the mushrooms and buns. Cut in half and serve!