Marinaded Portobello Club Sandwich
The perfect sandwich with a veggy-filled twist! Toss the processed turkey product, and the mystery ingredient so called Mayonaise and load your sandwich with healthy nutrient full vegetables. Even for that person who hates vegetables (I wont judge) this sandwich will not disappoint. This meaty savory marinaded and seared mushroom is a crowd pleaser! Add in some fatty and luscious avocado 'mayo' (not mayo). Crispy salty thick cut bacon, juicy tomato, crunchy lettuce, crackly crust freshly baked sourdough bread, Mmmm. I'm ready. Just show me the sandwich.
Marinaded Portobello Club Sandwich is a super easy recipe I came up with whole foods in mind. How can I make a classic sandwich into something packed with good for you ingredients, but have it taste like mouth watering classic you get at your local diner. Easy. Bacon. Bacon never disapoints. With a turkey club sandwich in mind, which is traditionally sliced turkey, mayo, bacon, lettuce, and tomato. I wanted to replace the dry and dull turkey product into something juicy and rich. Portobello mushrooms are very similar to meat in texture and mouth feel. When you marinade it in flavor packed ingredients like garlic and balsamic vinegar it transforms into a steak like vegetable. I know, I know what your thinking. How could I compare meat to a vegetable right? Just trust me. When your mouth waters from the smell while you sear the mushroom, you will start to believe in me. As for the mayo, the absolute best thing to replace mayo with is ripe avocado. Texturaly it is exactly the same when blended smooth, but it is made up of good fats, fiber and vitamins that your body thrives on. Plus a nice squeeze of fresh lemon gives it the slight acidic kick that makes you come back for more.
Lets get started...
First to prep your mushrooms you can dampen a towel and wipe away any dirt on the surface of the mushroom cap. If you harvested the mushrooms in the wild or just feel that they look very dirty, you can use a sharp pairing knife to peel the mushrooms outer layer and discard. Youll also want to cut off the stem. You can reserve it for another dish, or simply discard into your compost bin.
Now the marinade. Its real simple. Put the mushroom caps into a bowl or plastic bag, add a half cup of balsamic vinegar, half cup of olive oil, 1 clove of garlic peeled and smashed, one pinch of chili flakes, and one pinch of salt. Mix it up and set it aside to marinade.
Now, for the bacon. Line a tray with foil and place a wire rack on top. The foil will help with clean up. (You may still have to waste the grease off the pan but you wont have to scrub the tough stuck on bits) Line the bacon on the tray without any overlapping and bake in a 350 degree oven until crispy.
Next part is even easier. Just add the flesh of a ripe avocado with a squeeze of lemon juice and a pinch of salt to a high speed blender or food processor. Pulse a few times, then blend on high until its smooth. There is your creamy healthy 'mayo'.
Cooking the mushrooms is a breeze. Just take the mushrooms out of the marinade. Heat a medium cast iron skillet and place the mushrooms top side down in the pan and cover with a lid. Cook the mushrooms for 2-3 minutes per side with the lid on to steam.
Only thing left to do is slice your bread thick, wash and dry some lettuce, slice the tomatoes, and you're ready!
To assemble your sandwich, just smear the avocado on both halves of the bread, then pile on lettuce, tomato, bacon, and the mushroom. I suggest a tooth pick for this one, and a few napkins.
Marinaded Portobello Club Sandwich
2 Portobello Mushroom Caps
1/2 cup Balsamic Vinegar
1/2 cup Olive Oil
1 Clove Garlic (peeled and smashed)
1 Pinch Chili Flakes
1 Pinch Salt
1 to 2 Tbsp Lemon Juice
Salt (to taste)
Thick Cut Bacon
Heirloom Tomato (sliced)
Thick sliced sourdough bread (or bread of choice)
Preheat oven to 400F
In a seal-able plastic bag or bowl, combine oil, vinegar, garlic, chili flakes, pinch of salt, and mushroom caps. Set aside to marinade for 30 minutes.
Place bacon on a wire rack over a tray and bake in the oven until crispy. About 20 minutes.
In a food processor or blender combine avocado and lemon juice. Blend until smooth. Add salt to taste.
Heat a skillet to medium high heat. Take the mushrooms out of the marinade (let them drip off a bit) and place them top side down to sear in the pan.
Cover the mushrooms with a lid and cook for about 2-3 minutes on each side.
Slice tomato and bread into thick slices. Wash and pat dry lettuce.
Assemble your Marinaded Portobello Club Sandwich by slathering the bread with avocado 'mayo', and stacking lettuce, tomato, bacon, and a mushroom on 2 thick cut pieces of bread.
If you don't have a blender or food processor on hand, you can make the avocado "mayo" in a bowl. It may be a little harder to get smooth, but it will taste the same! You may use any large tomato you like. I happen to love heirloom but beefsteak would work just as well.