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Grilled Portobello & Goat Cheese Sandwiches


Serves 4

  • by from Fine Cooking
    Issue 98

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

  • 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

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.

Serving Suggestions

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

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

Photo: Scott Phillips

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

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 :).

These sandwiches are life-alteringly good. I make them for my vegetarian brother and he went nuts!

Delicious...The pesto is awesome, have some on toast with soup! I'll be making these again for sure.

A true hit, even for the meat-eaters in our family. The olive pesto is super. I made these using a crusty white loaf of bread sliced somewhat thick. Otherwise, I pretty much followed the recipe.

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