Portobello Sandwiches with Red Pepper Sauce

Ingredients

• 4 (4-inch) portobello mushroom caps
• 2 tablespoons extra-virgin olive oil, divided
• 2 garlic cloves, minced and divided
• 2 (1/2-inch-thick) slices red onion
• 1/4 teaspoon kosher salt, divided
• 8 (1.25-ounce) slices ciabatta bread
• 1/2 cup bottled roasted red bell peppers, rinsed and drained
• 1 tablespoon dry-roasted almonds, coarsely chopped
• 1 teaspoon red wine vinegar
• 2 ounces goat cheese, crumbled (about 1/2 cup)
• 1 cup fresh spinach
• 12 basil leaves
• Grapefruit, Walnut, and Feta Salad

Preparation

1. 1. Preheat broiler to high.
2. 2. Heat a grill pan over medium-high heat. Remove gills from mushrooms using a spoon; discard gills. Combine 1 1/2 tablespoons oil and half of garlic; brush over mushrooms and onion slices. Place mushrooms and onion slices in pan, and cook for 5 minutes on each side or until tender. Remove from heat. Sprinkle mushrooms with 1/8 teaspoon salt. Separate onion slices into rings.
3. 3. Place bread slices on a baking sheet, and broil for 1 minute on each side or until toasted.
4. 4. Place remaining 1 1/2 teaspoons oil, remaining garlic, remaining 1/8 teaspoon salt, bell peppers, almonds, and vinegar in a food processor, and process until smooth. Spread red pepper sauce evenly over 1 side of each bread slice; top 4 bread slices evenly with cheese, 1 mushroom, onion rings, spinach, and basil. Top with remaining 4 bread slices, sauce side down.