Ingredients
- 2 baguettes, halved across, split and some of the soft insides removed
- 4 tablespoons sherry vinegar
- 2 rounded tablespoons spicy mustard
- 1 tablespoon Worcestershire sauce
- 1/2 cup extra-virgin olive oil, eyeball it
- 6 cloves garlic, finely chopped
- 8 portobello mushroom caps, stems removed and wiped clean with damp cloth
- Coarse salt and coarse black pepper
- 1/4 cup finely chopped parsley, a generous handful
- 6 cups, a package, deveined triple washed spinach, coarsely chopped
- 3/4 pound manchego cheese (common Spanish sharp table cheese, available in the specialty cheese case) thinly sliced or sharp cheddar may be substituted
- 4 piquillo peppers, pimientos or roasted red peppers, patted dry and cut into strips
Directions
Preheat a grill pan to medium high heat or prepare outdoor grill.
Turn the oven on moderate heat. Place the hollowed bread in oven to crisp, 5 minutes.
In a small bowl, whisk together sherry vinegar, mustard, Worcestershire sauce, extra-virgin olive oil and garlic. Place mushrooms in a shallow dish and pour marinade over the caps. Turn caps in marinade and season with salt and pepper. Let stand 10 minutes. Prep your parsley and spinach.
Grill mushrooms 4 to 5 minutes on each side and remove to a cutting board a few at a time. Thinly slice the mushrooms and transfer back to the dish you marinated them in and add parsley and spinach as you go, layering hot mushrooms with the herb and greens. Once all the hot sliced mushrooms combine with the spinach, the greens will wilt up a bit. Toss the salad and adjust the salt and pepper, to your taste.
Pile the salad into crispy bread and top with manchego cheese and red peppers of choice then set bread tops in place.
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By mgodkin_474659
LA, CA
on November 29, 2011
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I marinade and grill the mushrooms as written and then serve them either over salad or over grilled polenta. Good
By erinsky
NC
on May 17, 2010
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we followed Rachel's advice and took these on a long hike. Wrapped up in foil in our backpacks, they were scrumptious- the bread had absorbed the dressing, the spinach had wilted, the cheese ever so slightly melted, nice and dirty and drippy, perfect for eating outdoors! YUM!
By oonaugh777
La Mesa, CA
on November 13, 2009
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Thanks for creating this meatless sandwich that holds up for picnics. Its refreshing to see a veggie recipe that isnt pasta or a casserole with alot of flavor.
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