Grilled Portobello Sandwiches with Tomato Jam and S

Name: Grilled Portobello Sandwiches with Tomato Jam and Sauerkraut
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 16 ounces italian plum (roma) tomatoes 1 pound, ripe, cored and chopped; 1 1/2 tablespoons apple cider vinegar; 3 teaspoons brown sugar; 1 1/2 teaspoons thyme freshly chopped, or 1/2 teaspoon dry; 1 x salt and black pepper to taste; 1 x olive oil as needed; 4 large mushrooms, portabello about 5-inch in diameter; 4 each sandwich rolls split; 1/2 tablespoon olive oil or canola oil; 1 teaspoon cumin seeds; 1 cup sauerkraut drained, or as needed; 1/2 cup stock vegetable or chicken

Servings: persons

16 ounces italian plum (roma) tomatoes 1 pound, ripe, cored and chopped
1 1/2 tablespoons apple cider vinegar
3 teaspoons brown sugar
1 1/2 teaspoons thyme freshly chopped, or 1/2 teaspoon dry
1 x salt and black pepper to taste
1 x olive oil as needed
4 large mushrooms, portabello about 5-inch in diameter
4 each sandwich rolls split
1/2 tablespoon olive oil or canola oil
1 teaspoon cumin seeds
1 cup sauerkraut drained, or as needed
1/2 cup stock vegetable or chicken

1
Preheat the grill.
2
To make the tomato-jam:
3
In a small saucepan, mix together the tomatoes, vinegar, sugar and thyme.
4
Bring to a boil over medium-high heat, reduce the heat to medium or medium-low, and simmer, stirring, until most of the water has evaporated and the mixture becomes a thick, chunky ketchup consistency, 18 to 22 minutes.
5
Season with salt and black pepper, set aside.
6
To grill the mushrooms:
7
Brush each mushroom with 1 to 2 tablespoons olive oil on both sides and edges, season with salt and black pepper.
8
Grill the mushrooms, about 4 minutes, turning over to the other side with a tongs, until browned and well marked, another 3 to 4 minutes.
9
Then slice the mushrooms into 1/2-inch slices, using the tongs hold the mushrooms when you slice them.
10
During the last few minutes of grilling, grill the rolls, about 1 minute per side.
11
While the mushrooms are cooking, heat the oil and the cumin seeds in a small saucepan over medium heat until fragrant, about 2 minutes.
12
Stir in the sauerkraut and broth, and bring to a boil.
13
Cover, reduce the heat to medium low and simmer, stirring, for 8 to 12 minutes.
14
Season with salt and black pepper.
15
To assemble the sandwich:
16
Spread the tomato jam equally on each of the sandwich roll and then top sliced mushrooms over the jam.
17
Place the sauerkraut over the mushrooms.
18
Press the sandwich slightly, serve and enjoy!

359

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 16 ounces italian plum (roma) tomatoes 1 pound, ripe, cored and chopped, 1 1/2 tablespoons apple cider vinegar, 3 teaspoons brown sugar, 1 1/2 teaspoons thyme freshly chopped, or 1/2 teaspoon dry, and more.

Yes, Grilled Portobello Sandwiches with Tomato Jam and Sauerkraut falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Grilled Portobello Sandwiches with Tomato Jam and Sauerkraut

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions