Recipe courtesy of Food Network Kitchen
Save Recipe Print
Total:
23 min
Prep:
15 min
Cook:
8 min

Nutrition Info

Ingredients

Dressing:
Vegetables:
Sandwiches:

Directions

1. For dressing: Toast pimenton in a small skillet over medium heat, stirring frequently, until fragrant, about 4 minutes. Puree pimenton, piquillo peppers, mayonnaise, vinegar, honey, 1 teaspoon salt, and pepper, to taste, in a blender until smooth. Transfer mixture to a bowl, cover, and refrigerate. 

2. For vegetables: Preheat grill or stovetop grill pan to medium-high. Brush both sides of the mushrooms with some olive oil and season with salt and pepper. Grill mushrooms, turning once, until tender and slightly charred, about 5 minutes. Brush scallions with olive oil, season with salt and pepper, to taste, and grill, turning occasionally, until soft and slightly charred, about 8 minutes. Transfer to a cutting board and roughly chop. 

3. Grill bread on both sides until lightly toasted. Rub garlic and spread dressing onto one side of each piece toast. Layer scallions, mushrooms, and cheese on 4 toasts, and top with remaining bread. Press down slightly and cut in half; serve.

Best of Food Network 4 Videos

Get the Recipe

Crown Roast Ribs 01:03

This budget-friendly crown roast will impress your holiday guests.

IDEAS YOU'LL LOVE

Oven-Roasted Pulled Pork Sandwiches

Recipe courtesy of Tyler Florence

Grilled Pork Tenderloin

Recipe courtesy of Alton Brown

Orange-Glazed Grilled Acorn Squash

Recipe courtesy of Bobby Flay

Korean Pulled Pork Sandwich with Asian Slaw

Recipe courtesy of Bobby Flay

Slow-Cooker Pulled Pork Sandwiches

Recipe courtesy of Food Network Kitchen

Grilled Portobello Mushrooms Stacked with Fresh Spinach and Shaved Manchego Cheese

Recipe courtesy of Bobby Flay

Grilled Scallions

Recipe courtesy of Food Network Kitchen

Grilled Scallions

Recipe courtesy of Food Network Kitchen

Grilled Vegetable Sandwiches with Sherry Vinaigrette and Manchego on Ciabatta

Recipe courtesy of Bobby Flay

Browse Reviews By Keyword