Grilled Garlic Portabella Sandwich with Balsamic Glaze + Rosemary Aioli
Fourth of July in Scotland is, in a word, depressing. It’s no small wonder why the British aren’t keen to celebrate American Independence Day, and yet I find myself very nostalgic this time of year for my family, fireworks, and of course, delicious barbecue! I have such fond childhood memories of Fourth of July at my family’s old beach house in Washington State, and I miss terribly the fun, laughter and adventure with my dear cousins. Alas, such a celebration was not to be had this year. It poured BUCKETS of rain in my wee seaside Scottish town, and the only rumbling in the skies was the rare – although not entirely unwelcome – sound of thunder.
What’s a girl to do when the going gets rough? Get cooking, of course! Not eager to venture to the market in a downpour, I wanted something simple, with few extraneous ingredients and a lot of garlicky flavour. Boy, did this sandwich hit the spot! The recipe comes courtesy of one of my favourite blogs, Everybody Likes Sandwiches (a real gem for simple, delicious recipes!). It was ridiculously easy to make and assemble, extremely flavourful, and a great vegetarian sandwich option. I chose a thick-crust sourdough and omitted the red onions and cheese in my version, but recommend experimenting with a variety of different flavours, textures and colours to suit your tastes. This is truly a fantastic sandwich – buon appetito!
GRILLED GARLIC PORTABELLA SANDWICH WITH BALSAMIC GLAZE + ROSEMARY AIOLI
Makes: 1 sandwich
1 large portabella mushroom
2 tbsp olive oil
2 tbsp balsamic vinegar
1 large fresh garlic clove, minced
Freshly ground black pepper
1/4 red onion, sliced
2 slices thick-crust rustic bread
1 small ball fresh mozzarella, sliced
2 tbsp Garlic-Rosemary Aioli
Rocket lettuce leaves
2 tbsp ready-made light mayonnaise
1 clove fresh garlic, minced
1 tbsp fresh rosemary, minced
1. Prep the mushroom by using the tip of a spoon to scrape off the dark gills on the underside of the cap. Remove and discard the stem.
2. In a bowl, combine the olive oil, balsamic vinegar, garlic and a dash of salt and pepper. Add the mushroom cap and red onion slices to this mixture and let sit for 5 minutes. Flip and repeat.
3. Wipe grill pan with additional oil (if needed) and heat to medium-high. When hot, add the mushroom cap and red onion, grilling for 3 minutes on each side. Brush with additional marinade while grilling, if desired. Remove from pan and allow to cool for 5 minutes before cutting mushroom into thick slices. If possible, reserve any balsamic glaze remaining in pan after cooking.
4. To make aioli, combine all ingredients in a small bowl and stir until thoroughly incorporated.
4. Toast bread slices under a broiler. When toasted, spread aioli on one side of both slices. Add mushroom and red onion slices to one slice of bread and top with fresh mozzarella. Return to broiler for approximately 1 minute to melt cheese. Remove from broiler, top with rocket lettuce leaves, any remaining balsamic glaze (if desired) and the remaining slice of bread.