Grilled Portobello Sandwich on a Crustini with Orange Chili Mayonnaise

This recipe uses:

D'Italiano® Crustini Buns

Original or 100% Whole Wheat

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Makes 4 sandwiches.


Ingredients:

4 D'Italiano® Crustini Buns
1 cup baby spinach or arugula leaves
1 large avocado, peeled and sliced
1 large tomato, sliced

Orange Chili Mayonnaise

1/3 cup (75 ml) mayonnaise
2 tsp (10 ml) grated orange zest
1-2 tsp (5-10 ml) chili powder
1-2 tsp (5-10 ml) orange juice

Mushrooms

4 large Portobello mushroom caps
2 tbsp (30 ml) olive oil
2 tbsp (30 ml) balsamic vinegar
  salt and ground pepper to taste

Directions:

For orange chili mayonnaise, combine all ingredients using desired amount of chili for your taste and enough juice to make a spreadable consistency. Set aside.

Mix oil, vinegar, salt and pepper. Brush on mushrooms. Let stand about 15 minutes to absorb flavour. Grill cap side down on medium heat for 5 minutes. Turn over and grill 3 minutes or just until they start to exude their juices. Cut in 1/2" (1.5 cm) slices.

Toast buns on grill if desired. Spread a little chili mayonnaise on bun bottoms. Top with spinach, avocado, tomato and mushroom slices. Add more chili mayonnaise to taste. Top with bun lids and enjoy.

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