Portobello Mushroom Sandwich

5 from 11 votes

Don't be shy! You know you want to bite into this layered portobello mushroom sandwich. Loaded with marinated mushrooms, grilled zucchini, onions, red pepper, and raw vegetables stuffed inside grilled bread with vegan southwest dressing, this mushroom sandwich will meet all your sandwich cravings in each bite.

Prep Time10

Cook Time30

Total Time40

Course: Sandwiches

Cuisine: American

Diet: Diabetic, Gluten Free, Vegan, Vegetarian

Servings: servings

Calories: 322kcal

Author: Kathy Carmichael

Ingredients

Sandwich Ingredients

16 ounces Portobello mushrooms cut in slices, or if using large portobello mushrooms, cut into ½ inch slices
1 loaf Whole-grain French bread or Ciabatta bread
1 Zucchini cut into ½ inch slices (lengthwise)
1 Summer squash yellow squash cut into ½ inch slices (lengthwise)
1 White onion cut into ½ inch slices
2 Red bell peppers but into slices equivalent to the zucchini
2 cups Raw spinach
1 large Tomato sliced into thin slices
1 Avocado cut into thin slices
⅛ cup Vegan southwest dressing or dressing of choice

Marinade for vegetables

¼ cup Balsamic vinegar
2 Tablespoons Dijon mustard
1 cloves Garlic minced

Instructions

Cut the loaf of bread in half and carefully remove the excess bread from both sides of the loaf, making sure not to break through the crusty outside.
Set aside.
Make the marinade by whisking the ingredients together.
If you plan to use large portobello mushrooms, marinate all the vegetables in a large ziplock bag. If you use smaller mushrooms and intend to saute them separately, as I did, divide them and place them in a separate ziplock with a quarter of the marinade.
Allow the vegetables at least an hour to marinate.
If sauteeing the mushrooms in a skillet, do so over medium-low heat until browned.
If grilling the mushrooms with the other vegetables, preheat the grill to 400 degrees, place the mushrooms, zucchini, summer squash, onion, and red bell pepper on the grill, and cook for 5 minutes on each side.
Then, place the bread on a baking sheet and broil for 3 minutes on low. Watch the bread, as it may cook quickly (oven broilers differ in strength).
Then, begin stacking the vegetables, starting with the mushrooms, then eh zucchini, summer squash, onion, and red pepper.
On the opposite side of the bread, smear the vegan southwest dressing,
and layer tomato, spinach, and avocado.
Next, fold the sandwich, cut it into serving sizes, and serve it with a pickle and a salad. I served the portobello mushroom sandwich with German potato salad.

Notes

- I suggest marinating the vegetables and mushrooms separately if you plan to saute the mushrooms.

- If you used smaller mushrooms, as I did, you can saute them or use a grill basket to cook all the vegetables together on the grill.

- Instead of grilling the vegetables, roast them on a baking sheet in a 400-degree oven for 30 minutes, flipping them over at 15 minutes.

- To make a crevice in the bread, select a hard exterior bread with a soft center.

- Once the bread is removed, store it in a container to use later for making bread crumbs, dipping into soups or stews.

Nutrition