Grilled Portobello Mushroom Sandwiches With Basil Aioli

Aioli is a garlic mayonnaise, popular in southern France, and tasty as a spread on sandwiches. This sandwich is hearty, filling, and packed with flavor! You can use minced garlic from the jar where it calls for the garlic in the aioli, but you can definitely tell the difference. I don't have a press, so I just mince the garlic with a knife. This recipe is from "The Barbecue! Bible" by Steven Raichlen. It is based on using an outdoor grill, but this is a direct-heat method, so you could also use a grill pan (what I do), and it works great too.

• Ready In: 20 mins
• Serves: 4

Ingredients

• For the basil aioli

• 1  cup mayonnaise
• 3  garlic cloves, put through a garlic press (I mince them)
• 24  fresh basil leaves, thinly slivered (I chop them)
• 1  tablespoon lemon juice
•  salt
•  fresh ground pepper

• For the sandwiches

• 4  large portabella mushrooms, wiped clean with dampened paper towels
• 3  garlic cloves, cut into thin slivers
• 1  sprig fresh rosemary, stem removed and leaves reserved (optional)
• 3  tablespoons olive oil
• 3  tablespoons  balsamic vinegar
•  salt
•  fresh ground pepper
• 1  tomatoes, cut crosswise into 1/2-inch slices
• 1  bunch arugula, washed and spun dry
• 4  onion rolls or 4  hamburger buns

Directions

1. Make the basil aioli: Combine the mayonnaise, garlic, basil, and lemon juice in a small bowl and whisk to mix. Season with salt and pepper to taste.
2. For the sandwiches: Cut the stems off the portobello mushrooms flush with the mushroom caps. Using the tip of a paring knife, make tiny holes in the caps and insert the garlic slivers and rosemary leaves (if using).
3. Combine the olive oil and balsamic vinegar in a small bowl and whisk to mix. Generously brush the portobello caps and tomato slices with some of the oil and vinegar mixture and season them with salt and pepper.
4. Set up the grill for direct grilling and preheat to high.
5. When ready to cook, place a vegetable grate on the hot grill and preheat the vegetable grate for 5 minutes.
6. Arrange the portobello caps, rounded side down, and the tomato slices on the hot grate and grill, turning with a spatula, until nicely browned and soft, 3 to 6 minutes per side. Brush the vegetables once or twice as they cook with the oil and vinegar mixture.
7. Spread the insides of the rolls or buns with basil aioli. Add the grilled mushrooms, the tomato slices, and the arugula, and enjoy.