Although you can cook the vegetables, bread and tomato side dish in a grill pan, these Grilled Portobello, Bell Pepper, and Goat Cheese Sandwiches come together quickly on the increased surface area of an outdoor grill.
1/4 cup balsamic vinegar
1 tablespoon olive oil
1 garlic clove, minced
1 red bell pepper, cut in half and seeded
1 yellow bell pepper, cut in half and seeded
4 (4-inch) portobello mushroom caps
1/3 cup chopped fresh basil
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 (2-ounce) Kaiser rolls
1/2 cup (4 ounces) soft goat cheese
How to Make It
Prepare grill to medium-high heat.
Combine balsamic vinegar, olive oil, and garlic in a large bowl. Add bell peppers and portobello mushrooms; toss gently to coat. Remove vegetables from vinegar mixture, and discard vinegar mixture.
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, basil, salt, and black pepper in a small bowl.
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.
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).
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This was good and kept kitchen cool since I made it on outdoor grill. I used English muffins instead of Kaiser rolls. Very tasty for our Meatless Monday dinner. It will definitely be on the Meatless Monday rotation!
I prefer Cooking Light's Grilled Portobello-Goat Cheese Pitas recipe. I made these using crusty multi-grain french bread slices as they work well on our panini grill than kaiser rolls. The flavor of the grilled mushrooms and peppers was good, but the bottom slice of bread got slightly mushy. I used provolone cheese slices for my daughter's sandwich as she doesn't like goat cheese and her's looked better than ours. Probably wouldn't make again but I'm glad I tried it.
I thought this recipe was excellent. I used a grill pan as opposed to a grill and slightly more vinegar than the recipe called for. Otherwise I followed the recipe exactly. I do think either toasting the bread or heating the goat cheese prior to assembling the sandwiches is key. Otherwise it makes the sandwich taste cold. Fantastic combination of favors. Will definitely make again!
really liked it - we broiled instead of grilled the veggies as it was winter. we put it in a panini press so maybe some crustier bread would've been good too as our rolls sort of got a little soggy underneath. but great flavor and my husband even liked it (he doesn't usually eat very healthy!)
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