Grilled Portabella Sandwiches Or Panini Recipes

Steps:

• Mix together oil, salt and pepper, and garlic. Marinate mushrooms and onions with this for about thirty minutes.
• Grill mushrooms and onions over medium heat until done, brushing on the oil mixture liberally throughout cooking time.
• Cut the bread open length-wise, brush it with the oil, then lightly toast on the grill.
• Layer on the onions and mushrooms. Press sandwich together for a few minutes (I usually use a frying pan to weigh it down).
• Cut into 6 pieces or so and serve.

Steps:

• Preheat an outdoor grill for medium heat, and lightly oil the grate. Whisk together the balsamic vinegar, olive oil, and garlic in a small bowl.
• Arrange the portobello mushrooms gill-side up on a tray or baking sheet. Brush the mushrooms with some of the vinegar mixture, and allow to marinate for 3 to 5 minutes.
• Place the marinated mushrooms on the preheated grill, gill-side down. Grill mushrooms until tender, brushing both sides of the mushrooms with the remaining marinade, about 4 minutes on each side.
• Mix the mayonnaise, dijon mustard, lemon juice, and basil in a small bowl. Butter the toasted kaiser rolls, then spread with the mayonnaise mixture. Divide the mushrooms, lettuce, and tomato slices evenly to make 6 sandwiches.

Steps:

• Heat grill to medium heat. Brush mushroom and pepper with reserved artichoke marinade. Grill 5 min. on each side, brushing with any remaining marinade for the last few minutes. Meanwhile, grill 1 to 2 min. on each side or until lightly toast on both sides. Slide mushroom and pepper. Spread 1 toast slice with dressing; spread remaining toast slice with pesto. Fill toast slices with grilled vegetables, cheese and artichokes to make sandwich. Substitute: Substitute KRAFT Zesty Italian Dressing for the reserved artichoke marinade. Make Ahead: Vegetables can be grilled ahead of time; cool, then refrigerate up to 24 hours. Reheat in microwave before using as directed.

Steps:

• Drizzle olive oil on 1 side of each bread slice. Spread 1 tablespoon mayonnaise on the other side of each slice. Pile Cheddar cheese, ham, tomato, and onion on top. Top with other bread slice, mayonnaise side down.
• Heat a grill pan over medium-high heat; spray lightly with cooking spray. Place sandwich on grill; weigh it down with a heavy pan. Cook until cheese is melted and grill marks appear, 3 to 5 minutes per side.

Steps:

• Heat a grill pan over medium-high heat. Drizzle the oil over the eggplant, zucchini, and onion slices, then sprinkle with salt and pepper. Working in batches, grill the eggplant, zucchini, and onions until they are tender and grill marks appear, about 4 minutes per side. Cool completely.
• Cut each baguette into 6 pieces. Working with one baguette piece at a time, slice in half and spread both sides with the pesto. Working with the bottom slice of the baguette, stack 2 slices of eggplant, 2 slices zucchini, 1 slice onion, 1 slice tomato, 1 slice mozzarella, and 1 slice of roasted pepper. Sprinkle with salt and pepper. Place top half of baguette on top and continue with remaining baguette. (The sandwiches can be made 4 hours ahead. Wrap well with plastic wrap and refrigerate.)
• 2 cups fresh basil leaves
• 1/4 cup toasted pine nuts
• 2 garlic cloves, peeled
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/3 cup (about) extra-virgin olive oil
• 1/2 cup grated Parmesan
• In a blender, pulse the basil, pine nuts, garlic, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper until finely chopped. With the blender still running, gradually add enough oil to form a smooth and thick consistency. Transfer the pesto to a medium bowl and stir in 1/2 cup of cheese. Season the pesto with more salt and pepper, to taste. (The pesto can be made 2 days ahead. Cover and refrigerate.)
• Yield: 1 cup
• Prep Time: 10 minutes

Steps:

• Slice the stems off the mushrooms so they can lay completely flat. Slice each cap in half to form 8 round slices.
• Spray a large nonstick grill pan with cooking spray and preheat over medium high heat.
• Top the bottom half of the mushrooms with tomatoes and cheese. Cap with remaining mushroom rounds. Brush the top sides of each sandwich with oil. Place mushroom sandwiches in the pan oil side down and cook for 2 minutes. Brush the top with oil, flip and cook for 2 minutes more. Season with salt and pepper and serve.

Steps:

• Preheat oven to 350.
• in a small bowl, combine 1 tablespoon of the olive oil with vinegar and salt.
• Place the mushroom slices on a baking sheet and brush with the mixture.
• Roast until the mushrooms are fork-tender, about 20 minutes.
• Brush the red pepper with the remaining tablespoon of olive oil.
• Hold the pepper with a long fork over an open flame, or roast under the broiler, turning often, until the skin gets black on all sides.
• This will take about 7 to 10 minutes over the flame and about 10 minutes in the broiler.
• Put the pepper in a paper bag and close tightly to steam it.
• When the pepper is cool enough to handle, peel off the skin and remove the seeds and stem.
• Slice the pepper into strips.
• To assemble the sandwiches, spread the ciabatta halves with mayo.
• Layer with the arugula leaves and read pepper slives, and top with the portobello slices to cover the length of the sandwiches.
• Spread the remainder of the mayo on the other sides of the bread and serve immediately.

Steps:

• Spray skillet and inside of buns with non-stick cooking spray. Grill in pan/skillet until lightly toasted.
• Heat olive oil in skillet. Grill mushroom until browned (about 5 minutes each side).
• Spread Red Pepper Aioli on bottom of bun.
• Put Portobello on top.
• Put Gouda Cheese on top of that.
• Put Bean Sprouts on top of that.
• Spread Basil Pesto on top of bun.
• You can also use panini bread and make these into paninis (like we do at the restaurant) if you have a panini press (which I'm too poor to buy).
• RED PEPPER AIOLI SAUCE.
• 3 garlic cloves, peeled and finely missed.
• 1/2 Cup fat-free mayo.
• 1/2 tsp salt.
• 1/4 tsp crushed red pepper.
• 1 large red pepper, diced and cooked well.
• Mix all ingredients in a food processor or extremely well in bowl until combined. Enjoy!

Steps:

• Cut 8 slices of the panini bread.
• Prepare the marinade. Set aside.
• In small bowl prepare the basil dressing or Dijon mustard and mix well. The condiments can be made several hours in advance.
• Slice the vegetables into uniform sizes.
• Marinate the veggies in a shallow pan for an hour. Drain off the marinade and then grill the vegetables on each side for about 4-5 minutes, until tender yet crisp.
• Spread one side of each sandwich slice with your choice of spread. Add the vegetables, next place 1 ounce of cheese and the parsley or lovage. Butter lightly the top and bottom of sandwich. Press down carefully on the sandwich and toast on grilll. Cut in half and serve.