Grilled Portobello, Scallion & Manchego Sandwiches

Total Time:
23 min
15 min
8 min
  • Dressing:
  • 2 teaspoons pimenton
  • 3 drained jarred piquillo peppers
  • 1/4 cup mayonnaise
  • 2 teaspoons sherry wine vinegar
  • 2 teaspoons honey
  • 1 teaspoon kosher salt
  • Freshly ground black pepper
  • Vegetables:
  • 4 medium portobello mushrooms (about 1 pound), stemmed
  • 1/4 cup extra-virgin olive oil
  • Kosher salt and freshly ground black pepper
  • 8 scallions (white and green parts), trimmed
  • Sandwiches:
  • 8 1/2 -inch thick slices country-style bread
  • 1 clove garlic, peeled
  • 4 ounces manchego cheese, cut into 1/8-inch thick slices
  • 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.

  • Copyright 2009 Television Food Network, G.P. All rights reserved

  • Calories: 350

  • Total Fat: 23 grams

  • Saturated Fat: 6 grams

  • Total Carbohydrate: 26 grams

  • Protein: 9 grams

  • Sodium: 1370 milligrams

  • Cholesterol: 15 milligrams

  • Fiber: 3 gram

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