Roasted Portobello and Vegetable Club Sandwiches

Name: Roasted Portobello and Vegetable Club Sandwiches
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 large Portobello mushroom caps; 1/4 cup pure olive oil; Salt and freshly ground black pepper; 1/2 cup mayonnaise; 2 tablespoons Dijon mustard; 2 tablespoons fresh lemon juice; 1/8 teaspoon cayenne pepper; 12 slices whole-grain bread, lightly toasted; 1 avocado, sliced 1/4 inch thick; 3 ounces shredded Gruyere cheese; 1 cup packed arugula leaves; 1 small European cucumber, very thinly sliced crosswise; 2 cups packed alfalfa sprouts

Servings: persons

2 large Portobello mushroom caps
1/4 cup pure olive oil
Salt and freshly ground black pepper
1/2 cup mayonnaise
2 tablespoons Dijon mustard
2 tablespoons fresh lemon juice
1/8 teaspoon cayenne pepper
12 slices whole-grain bread, lightly toasted
1 avocado, sliced 1/4 inch thick
3 ounces shredded Gruyere cheese
1 cup packed arugula leaves
1 small European cucumber, very thinly sliced crosswise
2 cups packed alfalfa sprouts

1
Preheat the oven to 400.
2
Place the mushrooms on a rimmed baking sheet.
3
Brush both sides of the mushrooms with the olive oil and season generously with salt and pepper.
4
Roast the mushrooms for 15 minutes, or until tender and browned.
5
Let cool, then thinly slice.
6
In a bowl, blend the mayonnaise, mustard, lemon juice and cayenne.
7
Season this aioli with salt and black pepper.
8
Lay 4 slices of the toast on a work surface and spread them with aioli.
9
Top with the sliced avocado and the shredded Gruyere.
10
Spread 4 slices of toast on both sides with aioli and set on the sandwiches.
11
Top with the arugula, cucumber, sliced Portobellos and sprouts.
12
Cover with the remaining toast, cut the sandwiches in half and serve.

443

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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 13 ingredients. The key ingredients include: 2 large Portobello mushroom caps, 1/4 cup pure olive oil, Salt and freshly ground black pepper, 1/2 cup mayonnaise, and more.

Yes, Roasted Portobello and Vegetable Club 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!