2 teaspoons pimenton
3 drained jarred piquillo peppers
1/4 cup mayonnaise
2 teaspoons sherry wine vinegar
2 teaspoons honey
1 teaspoon kosher salt
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
8 1/2-inch thick slices country-style bread
1 clove garlic, peeled
4 ounces manchego cheese, cut into 1/8-inch thick slices
Freshly ground black pepper
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.
Thanks for checking out the new Food Network recipe page! Please provide feedback on what you like or dislike.Take a Survey
Not digging it? 😥 Go back to the old look.
Get inspired with our best summer appetizers like crab dip, salsa, nachos and more from Food Network.
Round out your perfect picnic or cookout with summer side dish recipes for pasta salad, potato salad, coleslaw and more from your favorite chefs at Food Network.
Serve up a tasty treat this summer with our favorite summer desserts, including tarts, shortcake and ice cream, from your favorite chefs at Food Network.