Open Face Portabella Sandwiches Recipes

ROASTED PORTABELLA MUSHROOM AND AVOCADO OPEN-FACE SANDWICHES

Steps:

• Heat oven to 450°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray.
• In baking dish, gently mix mushrooms, butter, garlic, thyme and pepper.
• Roast uncovered 30 minutes, stirring gently halfway through baking.
• Spread 1 quarter of avocado over each slice of toasted bread. Top with roasted mushroom mixture. Serve immediately.

OPEN-FACE PORTABELLA SANDWICHES

Steps:

• Preheat broiler.
• Combine tomato, basil and salt in a small bowl,set aside.
• Clean mushrooms, cut off stems even with caps.
• Discard stems.
• Combine vinegar and oil, gently brush mixture over the mushrooms.
• Place mushrooms on the unheated rack of the broiler pan.
• Broil mushroom 4 to 5 inches from the heat for 6 to 8 minutes or just till tender, turning once.
• Drain mushrooms on paper towels.
• Thinly slice mushrooms.
• Place bread on a baking sheet.
• Place under broiler for 2 to 3 minutes or till bread is heated through.
• To serve, top toasted bread with mushrooms slices and tomato mixture.
• If desired, top with cheese.

PORTOBELLO SANDWICHES

Steps:

• Turn on broiler, and adjust rack so it is as close to heat source as possible.
• In a medium-size mixing bowl, mix together garlic, olive oil, thyme, vinegar, salt and pepper.
• Put the mushroom caps, bottom side up, in a shallow baking pan. Brush the caps with 1/2 the dressing. Put the caps under the broiler, and cook for 5 minutes.
• Turn the caps, and brush with the remaining dressing. Broil 4 minutes. Toast the buns lightly .
• In a small bowl, mix capers and mayonnaise. Spread mayonnaise mixture on the buns, top with mushroom caps, tomato and lettuce.

EGGPLANT AND SMOKED-GOUDA OPEN-FACED GRILLED SANDWICHES

Steps:

• Prepare grill for cooking over direct heat with medium-hot charcoal (moderate heat for gas); see Grilling Procedureepi:recipelink.
• While grill is heating, stir together tomatoes, parsley, 2 tablespoons oil, vinegar, pepper, and 3/4 teaspoon salt in a medium bowl.
• With a cheese plane or vegetable peeler, shave half of cheese into thin slices (if using mozzarella, thinly slice half of it with a knife) and cover slices with plastic wrap, reserving remaining piece for another use.
• Brush bread on both sides with 1 tablespoon oil per slice.
• Trim off top and bottom of each eggplant, then cut 2 (1-inch-thick) slices lengthwise from center of each eggplant, discarding remainder. Brush cut sides with 3 tablespoons oil (total) and sprinkle with remaining 1/2 teaspoon salt.
• Lightly oil grill rack, then grill eggplant slices (covered only if using a gas grill), loosening with a metal spatula and turning occasionally to avoid overbrowning, until very tender, 8 to 10 minutes. While eggplant is grilling, grill bread, turning over once, until grill marks form, 1 to 2 minutes total, and transfer to a large platter.
• Transfer eggplant to platter, then top evenly with sliced cheese and return to grill and cook, covered for charcoal or gas, without turning, until cheese begins to melt, about 1 minute. Transfer eggplant with spatula to platter.
• Transfer grilled bread to 4 plates and spoon tomato mixture on top. Drizzle evenly with remaining tablespoon oil and top with eggplant. Season with pepper to taste.