Tuesday, April 3, 2012

Portobello and Arugula Sandwiches with Basil Aioli

I’ve been wanting to include some vegetarian options on my blog for quite a while now, and when I saw this sandwich recipe I knew I had to try it!  Not only is it completely vegetarian, but it showcases some of the season’s best ingredients.  Meaty Portobello mushrooms, red pepper, and onions are sautéed until tender and layered onto a toasted Keyser roll, topped with Havarti cheese, and finished with a fresh basil aioli…perfect for spring time!  This sandwich is filling enough to be made into an easy weeknight dinner or can be enjoyed for lunch.


4 large Portobello caps, sliced into strips, stems removed
Olive Oil
1/3 cup mayonnaise
1 large bunch basil
1 clove garlic
1 tablespoon lemon juice
2 red peppers, sliced in large strips
½ onion, sliced
2 slices havarti cheese
4 Kaiser Rolls, split and toasted
2 cups arugula
1 tablespoon dried thyme


Season Portobello caps with salt, pepper, and dried thyme.  Drizzle with olive oil.  In a large skillet, heat olive oil over medium-high heat. 

Add Portobello strips to pan and sauté until soft about 10 minutes.  Remove from pan and keep warm. 

Add onion and pepper strips and sauté until soft and onions are translucent, about 5 minutes.  Remove from pan and keep warm with the Portobello’s.

In a small food processor add mayonnaise, garlic, lemon juice, and basil.  Gradually add about 1 tablespoon olive oil as you blend the mixture until combined.

To assemble the sandwiches spread a thin layer of the basil aioli on the top and bottom halves of the rolls.  Layer the mushrooms, pepper and onions, and arugula.  Top with remaining half of bun.

Recipe Adapted from Taste of the South Magazine

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