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Print this Recipe    Portobello 01

PORTOBELLO MUSHROOM, TOMATO, AND BASIL SANDWICHES
makes 6 (3 1/2-inch) sandwiches

4 Tbsp olive oil
8 oz Portobello mushrooms, sliced 1/2-inch thick
2 tsp balsamic vinegar
1 small garlic clove, pressed or minced
3 7-inch pieces narrow French bread, each sliced horizontally
6 tomato slices, each cut in half
9 basil leaves
freshly ground pepper

Heat 1 Tbsp of the olive oil in a large skillet over medium heat.
Add the mushrooms and saute until brown and juicy, about 10
minutes.

Meanwhile, in a small dish combine the remaining 3 Tbsp oil with
the vinegar and garlic and stir to blend.

If the French bread isn?t absolutely fresh and crisp, heat it in
the oven a few minutes, until just hot.

To assemble the sandwiches, spread 1/6 of the oil and vinegar
mixture on each half of French bread. On each bottom half of the
bread, layer 1/3 of the mushrooms, tomato slices, and basil leaves.
Season with pepper (plus dried chili flakes or fresh minced chilies
if you like) and top with the remaining bread. Slice the sandwiches
in half and serve immediately.

You can grill Portobello mushrooms instead of sauteing them by
removing the stems and brushing both sides with olive oil. Grill
them about 3 minutes on each side. Whether you saute or grill
them, you?ll have a knockout of a sandwich.

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