Grilled summer sandwiches can make for some of the best meals. With two toasted pieces of bread that have a crunchy exterior and soft inside and fresh summer ingredients that are delicious and cheap now, what’s not to like? Herbs are available in abundance during the summer. To make the most of them, try a grilled sandwich slathered with a pesto spread.
Grilled pieces of a fresh baguette spread with pesto need little else to make a delicious sandwich, so keep it simple and add only a grilled portobello cap for a little “meatiness.” The earthiness (and juiciness!) of the mushroom is perfectly complemented by the grilled bread and fresh basil in the pesto. The recipe below serves four, but you might like these so much that you’ll want to keep it to two. Trust me.
Grilled Portobello Pesto Sandwich
4 portobello mushroom caps
2 Tbsp. olive oil
1/4 tsp. salt
1/4 tsp. pepper
1 cup pesto
- Remove the stems of the mushrooms and brush off any dirt.
- Brush the mushroom caps with one tablespoon of the olive oil, then sprinkle with salt and pepper.
- Place the caps on a grill over medium-high heat and cook for 3 to 4 minutes per side, until just tender. Remove from heat.
- Cut the baguette into four equal parts, then cut those parts in half vertically for a total of eight pieces.
- Brush the soft inner side of each baguette piece with the remaining oil, then place them on the grill for one minute or until browned. Remove from heat. Add 1/8 cup pesto to the grilled side of each piece of bread, top with one mushroom cap, and close.
Makes 4 servings