Tuesday, April 3, 2012

Portobello and Arugul Sandwiches with Basil Aioli


Ingredients:

4 large Portobello caps, sliced into strips, stems removed
Olive Oil
1/3 cup mayonnaise
1 large bunch basil
1 clove garlic
1 tablespoon lemon juice
2 red peppers, sliced in large strips
½ onion, sliced
2 slices havarti cheese
4 Kaiser Rolls, split and toasted
2 cups arugula
1 tablespoon dried thyme

Directions:

Season Portobello caps with salt, pepper, and dried thyme.  Drizzle with olive oil.  In a large skillet, heat olive oil over medium-high heat. 

Add Portobello strips to pan and sauté until soft about 10 minutes.  Remove from pan and keep warm.  Add onion and pepper strips and sauté until soft and onions are translucent, about 5 minutes.  Remove from pan and keep warm with the Portobello’s.

In a small food processor add mayonnaise, garlic, lemon juice, and basil.  Gradually add about 1 tablespoon olive oil as you blend the mixture until combined.

To assemble the sandwiches spread a thin layer of the basil aioli on the top and bottom halves of the rolls.  Layer the mushrooms, pepper and onions, and arugula.  Top with remaining half of bun.

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