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Recipe

Grilled Portobello & Goat Cheese Sandwiches

Scott Phillips

Servings: 4

This panini-style sandwich pairs the earthy flavor of the portobellos with the mild, tangy goat cheese and salty, robust green-olive pesto.

Ingredients

  • 1 cup tightly packed fresh basil leaves
  • 1/2 cup pitted green olives, such as manzanilla, coarsely chopped
  • 1 Tbs. walnuts or pine nuts
  • 1 small clove garlic, coarsely chopped
  • 1/2 cup plus 2 tsp. extra-virgin olive oil
  • Kosher salt and freshly ground black pepper
  • 8 small to medium portobello mushrooms, stemmed, gills removed, and wiped clean
  • 4 soft round rolls, such as Portuguese or kaiser, split in half
  • 4 oz. fresh goat cheese, crumbled

Nutritional Information

      Calories (kcal) : 590
      Fat Calories (kcal): 370
      Fat (g): 42
      Saturated Fat (g): 9
      Polyunsaturated Fat (g): 6
      Monounsaturated Fat (g): 26
      Cholesterol (mg): 15
      Sodium (mg): 1010
      Carbohydrates (g): 40
      Fiber (g): 4
      Protein (g): 15

Preparation

  • Heat a panini or sandwich press according to the manufacturer’s instructions. (Alternatively, heat a nonstick grill pan over medium-high heat.)
  • While the press is heating, put the basil, olives, nuts, and garlic in a food processor and process until finely chopped. With the motor running, add 6 Tbs. of the olive oil in a slow, steady stream through the feed tube and continue to process until thick and smooth. Season to taste with salt and pepper.
  • Brush the mushrooms with 2 Tbs. of the olive oil and sprinkle with salt and pepper. Put them on the press, pull the top down, and cook until softened and browned, 3 to 5 minutes (or cook in the grill pan, flipping once). Transfer to a plate and let cool slightly.
  • Spread the pesto on the bottom halves of the rolls. Put 2 mushrooms on each and then some cheese. Top the sandwiches with the other halves of the rolls. Brush both sides of the sandwiches with the remaining 2 tsp. oil.
  • Put the sandwiches on the press pesto side up, pull the top down, and cook until browned and crisp and the cheese is melted, 5 to 7 minutes, depending on how hot your machine is. (If using a grill pan, put a heavy pan on top of the sandwiches and cook, turning the sandwiches over once.) Carefully remove from the press and serve.

Pair with a hearty soup like Minestrone with Green Beans and Fennel.

Reviews

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Reviews

  • TheHandThatRocksTheLadle | 12/31/2012

    Delicious blend of flavors! A hit for Meatless Monday and great to make on the grill in the summertime.

  • pegster | 03/11/2011

    These are amazingly good. I substituted Gruyere cheese for the goat cheese and it was delicious and quick! LOVED THIS and even my teenagers loved it as well :).

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