I am about to say something I never say.
I hit the jackpot on this sandwich.
I mean, this is devine. The kind of taste combination that just leaves me stunned, silent, and blissfully happy with a euphoric smile slapped across my face. I’d be happy if I found this gem at a local dining establishment. I’m like a kid in the candy store knowing I can make it at any time of day in my favorite sweats.
Let’s just put it this way. I wasn’t even very hungry when I put this together 3 hours ago. I made it to procrastinate reading close to 100 pages of pre-reading for a work meeting I have tomorrow. (Which is still hanging out, unread, on my counter… staring at me.) Then I started this blog. Now, rekindling memories of it’s delicious-ness, I kind of want another one. I’m half tempted to proclaim olympic gold in procrastination by making a trip to Sentry for some more portobello caps.
good bread, sliced (I recommend Madison Sourdough Bread Company)
large portobello cCaps (5-6 inches in diameter)
red onion, thickly sliced
tomato (I usually use a sliced beefsteak, but I only had cherry tomatoes on hand today)
shredded cheese (I used a shredded roasted red pepper, but use what makes you smile.)
1/3 cup mayonnaise
2 cloves of garlic, minced (use 1 clove if you’re not a massive fan of garlic)
1 tsp dried thyme
4 tbsp extra virgin olive oil
salt & pepper
- Mix the mayonnaise, lemon, garlic and thyme in a small bowl. Cover and refrigerate for at least 3 hours.
- Using a basting brush, baste the onion, portobellos and bread with olive oil.
- Grill the onion and portobello caps simultaneously. Flip after 15 minutes*.
- After an additional 10 minutes* top the portobello with the cheese and allow to melt.
- Lightly grill the bread.
- Slather some of the mayonnaise mixture on the bread. (Depending on how many sandwiches you make and your love of this concoction, you may have mixture left over.)
- Stack with the remaining ingredients, salt and pepper to taste, and enjoy.
*Assuming you have a large portobello cap, about 5-6 inches in diameter.