Ingredients
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1 cup mayonnaise
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24 fresh basil leaves, thinly slivered (I chop them)
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1 tablespoon lemon juice
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fresh ground pepper
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4 large portabella mushrooms, wiped clean with dampened paper towels
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3 garlic cloves, cut into thin slivers
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1 sprig fresh rosemary, stem removed and leaves reserved
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3 tablespoons olive oil
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salt
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fresh ground pepper
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1 tomatoes, cut crosswise into 1/2-inch slices
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salt
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3 tablespoons balsamic vinegar
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3 garlic cloves, put through a garlic press (I mince them)
Instructions
- 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.
- 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).
- 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.
- Set up the grill for direct grilling and preheat to high.
- When ready to cook, place a vegetable grate on the hot grill and preheat the vegetable grate for 5 minutes.
- 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.
- Spread the insides of the rolls or buns with basil aioli. Add the grilled mushrooms, the tomato slices, and the arugula, and enjoy.