Portobello Veggie Sandwich |Cooking With Amanda

I have one rule when I go on vacation: I will not do dishes and I will not cook. Ok, technically that was two rules. But they go together. After all, there will be no dishes if I do not cook, right? I am in the kitchen every single day. I log more hours in that kitchen than I care to admit. Which is precisely why I want to avoid being in ANY kitchen when I'm on vacation!

I consider going on vacation to be "blog research". Each time I go out to eat I am gathering information, data and maybe a little bit of inspiration for new recipes to try. Every part of the country and every restaurant has their own flavor, their own style and their own tastes. Nothing excites me more than having an incredible meal and then coming home to try to recreate that memory.

I've done this with ricotta donuts and fried green tomatoes; each recipe brings back a specific time and a place that will forever be ingrained in my mind.

This veggie sandwich was inspired by favorite meal during my most recent family vacation. We travelled to the North Carolina coast and consumed our share of seafood and southern food; and were quite happy with all of them. It wasn't until our last day that we stumbled upon a little pub with the best burgers and sandwiches.

This portabella sandwich immediately caught my eye. It only took one bite of this sandwich for me to fall hard in love. The original featured roasted red peppers, provolone and pesto. The juices and sauce were dripping down my forearms with each bite.

Once I inhaled my beautiful sandwich it took every ounce of restraint I had to stop myself from licking my forearms. I knew immediately that I'd be recreating this at home. Naturally, I changed a few things; you know, added my own personality.

This version uses sharp white cheddar cheese in place of the provolone and a simple garlic mayo as well. I think the end result is absolutely dynamite! I hope you do as well!

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Portobello Veggie Sandwich Recipe

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Ingredients

2 teaspoons olive oil, divided
16 ounces portobello mushroom, sliced
1 1/2 teaspoons dried rosemary
2 tablespoons balsamic vinegar
1 large onion, thinly sliced
1/2 cup chopped roasted red peppers
4 ounces white cheddar cheese
1/3 cup mayonnaise
2 cloves garlic, minced
1/4 teaspoon salt
1/2 teaspoon black pepper
4 soft bakery-style hamburger buns

Directions

Heat olive oil in a large skillet over medium heat.
Add mushrooms, rosemary and vinegar. Cook until mushrooms have softened, about 8-10 minutes. Remove mushrooms and set aside.
Add another teaspoon of olive oil to the same skillet. Add onion to the pan. Heat onions until soft and caramel in color. This should take about 10-15 minutes.
At the 10 minute mark, add your red peppers and continue to cook just until the mixture is heated through.
Spray a grill pan with non-stick spray and heat on medium low. Add mushrooms, arranging them into two "piles". (Reserve remaining mushrooms)
Top each pile with onion mixture and 2 oz of cheese. Place a deep skillet cover over the piles and allow cheese to melt.
Meanwhile toast your hamburger buns.
In a small bowl, combine mayo, garlic and salt. Stir. Place about a 1/2 tablespoon of mayo mixture on each half of your bun.
Using a spatula, carefully lift up mushroom mixture and place on the bottom of two buns.
Repeat the process with remaining mushrooms, onions and mayo.
If space allows, heat all your mushrooms at the same time. Alternatively, divide mushroom and onion mixture on the bottoms of 4 buns.
Top each bun with cheese and broil in a preheated oven until cheese has melted.