Portobello Ciabatta Melts

Portobello Ciabatta Melts

Thick Portobello “steaks” are grilled until tender and topped with buttery Havarti cheese and Lime Aioli in this decadent, vegetarian-friendly recipe. See why meat-eaters also rejoice when this simply superb sandwich hits the table.

Portobello Ciabatta Melts

Yield: 4

Serving Size: 1 sandwich

Ingredients

  • 4 large Portobello mushrooms, stems removed
  • 2 tbsp. extra virgin olive oil
  • 2 tsp. Steak & Chop Seasoning
  • 4 slices Havarti cheese
  • 4 ciabatta rolls
  • 1 cup arugula, loosely packed
  • 1 small ripe tomato, sliced
  • 1 small red onion, sliced
    Lime Aioli
  • ¼ cup low-fat mayonnaise
  • ½ lime, juiced using the Zest ’N Press™ Gadget

Instructions

  1. Preheat grill to medium high.
  2. Coat mushrooms with olive oil and rub with seasoning blend.
  3. Grill until cooked through and softened, about 15–18 minutes. During the last few minutes of grilling, top with cheese and allow to melt.
  4. Create Lime Aioli in a small bowl by stirring mayonnaise and lime juice together until well combined.
  5. Spread Lime Aioli on both sides of ciabatta and place a mushroom on each roll.
  6. Top with arugula, tomato and red onion. Serve hot.
4 large Portobello mushrooms,
stems removed
2 tbsp. extra virgin olive oil
2 tsp. Simple Indulgence Steak
& Chop Seasoning Blend
4 slices Havarti cheese
4 ciabatta rolls
1 cup arugula, loosely packed
1 small ripe tomato, sliced
1 small red onion, sliced
Lime Aioli
¼ cup low-fat mayonnaise
½ lime, juiced using the
Zest ’N Press™ Gadget. Preheat grill to medium high. Coat mushrooms with olive oil and rub
with seasoning blend. Grill until cooked through and softened, about
15–18 minutes. During the last few minutes of grilling, top with cheese
and allow to melt. Create Lime Aioli in a small bowl by stirring
mayonnaise and lime juice together until well combined. Spread Lime
Aioli on both sides of ciabatta and place a mushroom on each roll. Top
with arugula, tomato and red onion. Serve hot.