The Buddah Recipe

Prepare Marinade

In a shallow bowl or rimmed baking dish, whisk together 6 tbs olive oil, 2 tbs balsamic vinegar, 1 tbs soy sauce, 1 tbs lemon juice, 2 minced garlic cloves, 1 tsp dried oregano, 1 tsp salt, and 1/2 tsp black pepper until combined.

Clean and Trim Mushrooms

Wipe the portobello caps with a damp paper towel to remove dirt. Remove and discard the stems; if desired, gently scrape the gills with a spoon to reduce moisture and bitterness (optional).

Marinate

Place the mushroom caps gill-side down in the marinade, then spoon some marinade over the top. Let sit at room temperature for 15–30 minutes (or refrigerate up to 2 hours), flipping once halfway so both sides absorb flavors.

Grill Mushrooms

Preheat a grill or grill pan to medium-high heat (about 375–400°F / 190–205°C). Lightly oil the grill grates or pan. Remove mushrooms from marinade and reserve the remaining marinade. Grill mushrooms 4–6 minutes per side until tender and well-marked, basting once with reserved marinade in the last 1–2 minutes. Internal texture should be juicy and slightly charred. Transfer to a plate and let rest 5 minutes; slice if you prefer smaller pieces for the sandwich.

Make Pesto

In a food processor, combine 2 cups packed basil, 3 tbs toasted pine nuts, 3 tbs grated Parmesan (optional), 1 garlic clove, 1/2 tbs lemon juice, 1/2 tsp salt, and 1/4 tsp black pepper. Pulse while drizzling in 4 tbs olive oil until you reach a spreadable consistency. Taste and adjust salt, pepper or lemon. If too thick, add 1–2 tsp water or more oil.

Prepare Bread

Preheat oven broiler or grill for a quick toast. Brush the cut sides of 4 rolls or ciabatta with 1 tbs olive oil. Toast under the broiler or on the grill 1–2 minutes until lightly golden and crisp; watch carefully to prevent burning.

Spread Pesto

Spread about 1 to 1.5 tbs of pesto on the bottom half of each toasted roll (adjust to taste).

Layer Lettuce and Tomatoes

Divide 4 cups mixed lettuce evenly among the sandwiches, placing it on top of the pesto to create a moisture barrier. Thinly slice the 2 tomatoes and season the slices lightly with salt and pepper. Arrange 3–4 tomato slices per sandwich over the lettuce.

Add Mushrooms and Sprouts

Place one grilled portobello cap (or equivalent sliced pieces) on each sandwich, pressing gently so it rests on the tomatoes. Top each mushroom with about 1/4 cup sprouts.

Finish and Serve

Spread additional pesto on the top bun if desired, close the sandwiches, cut in half, and serve immediately. If making ahead, pack components separately to keep bread from becoming soggy and assemble within 30 minutes of serving.