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-> Dairy & Pareve Meals
Amarante
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Thu, May 25 2017, 1:55 pm
Rainforest Café The Plant Sandwich
I got the really big portobello mushrooms that were more the size of hamburger patties.
Excerpt From: Todd Wilbur. “Super Duper Totally Authorized Top Secret Recipes eBook: 450 of Todd's Amazing Original Recipes for Cloning America's Favorite Brand-Name Foods.
This sandwich was introduced in 1998 and used Rainforest Café’s delicious balsamic vinaigrette to marinate the mushrooms, making it one of the tastiest portobellos you’ve ever had. For this clone, prepare the vinaigrette and marinate the mushrooms a couple hours before you plan to build your sandwich.
Balsamic Vinaigrette
½ cup mayonnaise
5 teaspoons balsamic vinegar
1 tablespoon water
½ teaspoon cracked black pepper
¼ teaspoon garlic powder
1/8 teaspoon onion powder
1/8 teaspoon lemon juice
dash ground black pepper
dash salt
Sandwich
4 portobello mushroom caps
1 medium zucchini, sliced thinly lengthwise
1 red bell pepper, seeded and quartered
7 large romaine lettuce leaves, chopped
2 tablespoons Caesar salad dressing
fat-free butter-flavored spray
an handful fresh spinach leaves
8 slices 7- or 9-grain bread
1. Prepare the balsamic vinaigrette by mixing the ingredients in a small bowl until smooth.
2. Place the mushroom caps into a large resealable plastic bag. Pour the balsamic vinaigrette into the bag, seal it up, and chill for an hour or two.
3. When the mushrooms have marinated, preheat your barbecue or indoor grill to high temperature.
4. Place the mushrooms caps on the grill along with the zucchini and quartered bell pepper with the skin side down. Cook the zucchini for 3 to 4 minutes per side, and the mushrooms for 5 to 7 minutes per side. Leave the bell pepper with the skin side facing the heat for the entire time, until the skin is well charred.
5. In a medium bowl, toss the chopped lettuce with the Caesar dressing until well coated.
6. Preheat a large skillet over medium heat.
7. When you are ready to build the sandwiches, spray a light coating of butter spray over the face of each slice of bread. Grill faces of the bread in the hot skillet until light brown.
8. Build each sandwich by first arranging a few spinach leaves on the face of one slice of bread, followed by about ¼ of the tossed romaine lettuce.
9. Place a grill Portobello mushroom cap on the lettuce.
10. Remove the charred skin from one of the bell pepper quarters and then slice the pepper in half, lengthwise. Place the two slices on the sandwich.
11. Cut one grilled zucchini slice in half, across the middle and arrange the slices on the sandwich.
12. Top the sandwich with a grilled sliced of bread. Cut the sandwich diagonally and stick a toothpick in each half. Repeat for the remaining sandwiches.
Makes 4 sandwiches.
Last edited by Amarante on Thu, May 25 2017, 6:12 pm; edited 1 time in total
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Bluesky 1
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Thu, May 25 2017, 5:21 pm
this looks heavenly! im gonna try this
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