Grilled Portobello, Scallion & Manchego Sandwiches
- Total: 23 min
- Prep: 15 min
- Cook: 8 min
Ingredients
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
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
Freshly ground black pepper
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.