You’ll need a smoker to make these sandwiches, and let me tell you, it sounds complicated (it isn’t), but it’s well worth it. I’ve made these sandwiches both smoked and not smoked and the difference is pretty amazing. If you can smoke, do it!
Did you know: Portobello mushrooms are a great alternative to meat. While they don’t replicate the taste, they have a delicious earthy taste of their own and a hearty texture that makes them feel more meat like than other vegetables. If you’ve never tried them, this is a great recipe to start. They are also really great instead of a veggie burger, you can just marinate and grill, and serve on a bun with your favorite burger toppings, no slicing necessary since you can easily find mushroom caps that are about the size of hamburger buns.
Ingredients:
1 1/2 Tbsp. apple or hickory wood chips
2 Tbsp. olive oil
1 Tbsp. lemon juice
2 large (6-inch) Portobello mushroom caps, stems and gills removed
6 thin slices white or whole-wheat bread, such as Pepperidge Farm Very Thin
1 plum tomato, thinly sliced
1 cup finely shredded romaine heart leaves (pale, tender white leaves)
1/4 cup crumbled goat cheese
Prepare stovetop smoker with wood chips.
Whisk together oil and lemon juice in small bowl; season with salt and pepper, if desired. Brush both sides of mushroom caps with half of oil mixture, and set on smoker rack. Smoke 25 minutes, or until mushrooms are tender and light brown. Uncover smoker, and cool mushrooms.
Toast bread slices. Thinly slice mushroom caps on bias (cut on steep diagonal to get more surface area). Arrange mushroom slices in even layer over 2 toast slices. Add a layer of sliced tomato and another slice of toast. Toss together lettuce, goat cheese, and remaining oil mixture in small bowl. Divide lettuce mixture among sandwiches, and top with remaining toast slices. Press down lightly but firmly or weight with dinner plate for a few minutes to help keep fillings in place after slicing. Cut sandwiches into quarters and serve.
(makes 2 servings)
