For ➋* 4 tbs balsamic vinegar
2 tbs virgin olive oil
¼ ts Italian herbs
salt & pepper
2 large portobello mushrooms
2 rolls
a bunch of mesclun
1 medium tomato, sliced
1 scallion, diced
2 slices cheddar cheese
mayonnaise to taste
Preheat the grill until very hot (180 ° C). **
Wash and gently scrub the mushrooms. Blot dry with paper towels. Snap off the stems and discard.
In a small bowl, beat together the balsamic vinegar, olive oil and Italian seasoning. Pour the mixture over the mushroom slices, turning to coat well. Season with salt and pepper to taste.
Grill the portobello mushrooms, for about 20 m. **
Top the mushrooms with a slice of cheese during the last m of cooking or until the cheese melts.
Split the rolls in half and grill both slices until lightly toasted about 1 m per side.
Assemble the sandwiches by brushing the bread with mayonnaise to taste, then top with mesclun, the grilled portobello slices with cheese, tomato slices and chopped scallions. Serve hot.
Serve with a salad of lettuce and pine nuts.
* Double quantities for main course.
** Use the preheating to start cooking the mushrooms.
