Grilled Portabella Sandwiches with Tomatoes, Mozzarella & Basil

Grilled Portabella Sandwiches with Tomatoes, Mozzarella & Basil
Photo by Scott Phillips


  • ¼ cup freshly grated Parmigiano-Reggiano (½ oz.)
  • 4 to 8 thin slices fresh mozzarella or sharp provolone
  • 2 medium ripe tomatoes, sliced (about 9 oz.)
  • 4 good-quality sandwich rolls, cut in half
  • ¼ cup mayonnaise
  • Vegetable oil for the grill
  • Kosher salt and freshly ground black pepper
  • + 5 more ingredients
    • 2 Tbs. balsamic vinegar
    • 1 Tbs. minced garlic (3 to 4 medium cloves)
    • ¼ cup extra-virgin olive oil
    • ½ cup lightly packed fresh basil leaves (about ½ oz.)
    • 4 large portabella mushrooms, stems and gills removed and discarded and caps wiped clean

Heat a gas grill with all burners on high. Clean and oil the grate. In a small bowl, mix the mayonnaise, Parmigiano, and 1 tsp. of the garlic; spread the mixture over the cut sides of each roll. In another small bowl, whisk the olive oil, vinegar, and the remaining 2 tsp. garlic. Brush the oil ...

View full recipe at Fine Cooking


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