Portobello Sandwich Recipe

Make marinade

In a shallow bowl or wide dish combine 3 tbs olive oil, 2 tbs balsamic vinegar, 1 tsp soy sauce, minced garlic, dried oregano, 1 tsp salt and 1 tsp black pepper. Whisk to combine.

Prep portobellos

Clean portobello caps with a damp cloth and remove stems. Using a spoon, scrape out the gills if desired. Place mushrooms gill-side down in the marinade and turn to coat. Let marinate 15–20 minutes, flipping once.

Prep zucchini and peppers

Slice zucchini lengthwise into 1/4-inch thick planks. Toss zucchini with remaining 1 tbs olive oil and a pinch of salt and pepper. Drain jarred roasted red peppers and pat dry; set aside.

Hand-cut potatoes

Wash and peel potatoes if desired. Cut into 1/3-inch thick sticks. Rinse in cold water until water runs clear to remove starch, then dry thoroughly with a towel.

Fry or bake

For frying: heat oil in a deep pot to 350°F (175°C). Fry potatoes in batches 3–4 minutes until pale golden, drain and rest 2 minutes, then fry again 1–2 minutes until crisp and deep golden. Drain on paper towels and season with 1 tsp salt. For baking: toss dried fries with 2 tbs oil, spread on a single layer on a baking sheet and roast at 425°F (220°C) for 25–30 minutes, turning halfway, until crisp and golden; season with salt.

Preheat grill or grill pan

Preheat a grill or heavy grill pan to medium-high heat and brush grates with remaining olive oil (about 1 tbs).

Grill portobellos

Place marinated portobello caps gill-side up first for 2 minutes, then flip gill-side down directly on the grill. Cook 4–6 minutes per side until tender and well-marked, brushing occasionally with reserved marinade. Total cook time about 8–12 minutes. Remove and let rest 2 minutes.

Grill zucchini and peppers

Grill zucchini planks 2–3 minutes per side until charred and tender. Warm the roasted red pepper strips on the grill 30–60 seconds per side to heat and add char. Remove and slice peppers into sandwich-friendly lengths if needed.

Toast rolls

Slice telera rolls and lightly butter cut sides with softened butter. Toast face-down on the grill or skillet for 1–2 minutes until lightly golden.

Build

On the bottom half of each toasted roll layer: a small handful of arugula, one grilled portobello cap (or half if overly large), 3 strips grilled zucchini, roasted red pepper strips, and a light scattering of shaved Parmesan (about 0.5 oz per sandwich). Drizzle about 1 tablespoon balsamic reduction over the vegetables. Top with the roll lid and press lightly.

Serve

Cut sandwiches in half if desired and serve immediately with a generous portion of hand-cut fries on the side and extra balsamic reduction available for dipping.