This sounds sooooo good. I found it in the bon appetit magazine and can't wait to try it. If you get to it first, let me know what you think. The preparation time has not been added because I've yet to make this, and I've guesstimated the time needed to cook.
- 2 garlic cloves, unpeeled
- olive oil (for drizzling)
- 1 cup mayonnaise
- 1⁄3 cup basil leaves, fresh minced
- 1 teaspoon balsamic vinegar
- 3 tablespoons balsamic vinegar
- 6 tablespoons butter, divided (3/4 stick)
- 1 lb portabella mushroom, stems trimmed and cut into 1/4-inch slices (about 5 large)
- 1 lb bread, halved horizontally (pain rustique, ciabatta or facaccia)
- 1⁄3 cup parmesan cheese, freshly grated
- 1 large tomato, thinly sliced
- Preheat oven to 400 degrees.
- Place garlic in small ovenproof dish and drizzle with olive oil and sprinkle with salt and pepper.
- Cover tightly with foil and roast until tender, about 30 minutes.
- Cool, peel and mash garlic.
- Mix mayonnaise, basil, 1 teaspoon balsamic vinegar and mashed roasted garlic in small bowl. Do ahead Can be made1 day ahead. Cover and chill.
- Melt 4 tablespoons butter in large skillet over medium-high heat.
- Add mushrooms and toss to coat.
- Drizzle remaining 3 tablespoons balsamic vinegar over and cook until tender, stirring often, about 5 minutes.
- Season with salt and pepper. This step can be made 2 hours ahead of time. Let stand at room temperature.
- Rewarm over low heat before continuing.
- Preheat broiler.
- Spread remaining 2 tablespoons butter over cut sides of bread.
- Broil bread, buttered side up, until golden brown, about 2 minutes. Watch closelyto prevent burning.
- Spread desired amount of garlic-basil mayonnaise over toasted sides of bread.
- Arrange mushrooms in even layer over bottom half of bread.
- Springles Parmesan cheese over.
- Arrange tomato slices in single layer over cheese.
- Cover with top half of bread.
- Cut into 6 sandwiches and serve.
Prepared pretty much as recipe. Excellent
LOVE, Love, love this recipe! It is so yummy. I add a little garlic to the mushrooms as they are cooking, for some extra flavor. Occasionally, I will use button mushrooms or baby bellas and the sandwich is still divine. I have made it for friends and have received WOW reviews. Devine.
I have been wanting try something like this for a long time. We loved these. I used toasted onion rolls for the bread and large portabella mushroom caps. I had a few slices of bacon left over from Sunday brunch so I fried those up, discarded most, but not quite all of the grease, added the butter and a little basil flavored olive oil and fried the caps in that, melted a slice of swiss cheese on top of the caps and added a couple half slices of bacon. Amazing!