Saturday, September 20, 2008

Grilled Portobello, Bell Pepper, and Goat Cheese Sandwiches

1/4 cup balsamic vinegar
1 tablespoon olive oil
1 garlic clove, minced
1 tablespoon dried basil
1 red bell pepper, seeded
4 (4-inch) portobello mushroom caps
Cooking spray
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 (2-ounce) Kaiser rolls
1/2 cup (4 ounces) soft goat cheese

1. Combine balsamic vinegar, olive oil, basil, and garlic in a large bowl. Add bell peppers and portobello mushrooms; toss gently to coat. Marinate while preparing grill, or up to 30 minutes.

2. Prepare grill to medium-high heat.

3. Place bell peppers and mushrooms on a grill rack coated with cooking spray; grill 4 minutes on each side. Remove vegetables from grill; cool slightly. Cut bell peppers into thin strips. Combine bell peppers, salt, and black pepper in a small bowl.

4. Cut rolls in half horizontally; spread cheese evenly over cut sides of rolls. Arrange 1 mushroom cap on bottom half of each roll; top each serving with about 1/3 cup bell pepper mixture and top half of roll.

5. Place sandwiches on grill rack coated with cooking spray. Place a cast-iron or other heavy skillet on top of sandwiches; press gently to flatten. Grill 3 minutes on each side or until bread is toasted (leave cast-iron skillet on sandwiches while they cook).

--Adapted from Cooking Light magazine

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