Grilled Portobello, Scallion & Manchego Sandwiches

Name: Grilled Portobello, Scallion & Manchego Sandwiches
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 teaspoons pimenton; 3 drained jarred piquillo peppers; 1/4 cup mayonnaise; 2 teaspoons sherry wine vinegar; 2 teaspoons honey; 1 teaspoon kosher salt; Freshly ground black pepper; 4 medium portobello mushrooms (about 1 pound), stemmed; 1/4 cup extra-virgin olive oil; Kosher salt and freshly ground black pepper; 8 scallions (white and green parts), trimmed; 8 1/2 -inch thick slices country-style bread; 1 clove garlic, peeled; 4 ounces manchego cheese, cut into 1/8-inch thick slices

Servings: persons

2 teaspoons pimenton
3 drained jarred piquillo peppers
1/4 cup mayonnaise
2 teaspoons sherry wine vinegar
2 teaspoons honey
1 teaspoon kosher salt
Freshly ground black pepper
4 medium portobello mushrooms (about 1 pound), stemmed
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
8 scallions (white and green parts), trimmed
8 1/2 -inch thick slices country-style bread
1 clove garlic, peeled
4 ounces manchego cheese, cut into 1/8-inch thick slices

1
1.
2
For dressing: Toast pimenton in a small skillet over medium heat, stirring frequently, until fragrant, about 4 minutes.
3
Puree pimenton, piquillo peppers, mayonnaise, vinegar, honey, 1 teaspoon salt, and pepper, to taste, in a blender until smooth.
4
Transfer mixture to a bowl, cover, and refrigerate.
5
2.
6
For vegetables: Preheat grill or stovetop grill pan to medium-high.
7
Brush both sides of the mushrooms with some olive oil and season with salt and pepper.
8
Grill mushrooms, turning once, until tender and slightly charred, about 5 minutes.
9
Brush scallions with olive oil, season with salt and pepper, to taste, and grill, turning occasionally, until soft and slightly charred, about 8 minutes.
10
Transfer to a cutting board and roughly chop.
11
3.
12
Grill bread on both sides until lightly toasted.
13
Rub garlic and spread dressing onto one side of each piece toast.
14
Layer scallions, mushrooms, and cheese on 4 toasts, and top with remaining bread.
15
Press down slightly and cut in half; serve.
16
Calories: 350
17
Total Fat: 23 grams
18
Saturated Fat: 6 grams
19
Total Carbohydrate: 26 grams
20
Protein: 9 grams
21
Sodium: 1370 milligrams
22
Cholesterol: 15 milligrams
23
Fiber: 3 gram

399

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

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

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 14 ingredients. The key ingredients include: 2 teaspoons pimenton, 3 drained jarred piquillo peppers, 1/4 cup mayonnaise, 2 teaspoons sherry wine vinegar, and more.

Yes, Grilled Portobello, Scallion & Manchego Sandwiches 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!