marinated portobello and brie veggie sandwich
…With sundried tomato olive tapenade.
Ok, so I have a bit of a mini explanation to offer. Sometimes you might notice the “prep time” and “cook time” allotments don’t add up to the expected number in the “total time” category. The simple reason for this is to cover my own ass. Some people take longer than normal to cook, and some people take less. In choice recipes, I offer a buffer of about 10 minutes on either side for both types of chefs. Yes, you’re a chef now.
I bring this up because I display this bad math in today’s recipe and didn’t want you all to think I failed second grade math.
This sandwich is wonderful, a pure summer treat. The marinade has a sweet tinge from a touch of blackberry jam, the bread loaf is appropriate huge and toasty, and the sundried tomato tapenade is so good J requested me put it on our “repeat list” of foods I’ve created and should whip up again. Everything tastes beyond fresh and inviting. Plus, because it’s huge, the individual sandwich-sized slices can serve as meal prep for a few days upcoming.
The Process
For how delightfully massive it is, this sandwich is quite simple to create.
First, marinade some portobello caps, zucchini strips, and red peppers in a blend of olive oil, balsamic, blackberry jam, garlic, fresh basil, and a bit of salt and pepper. Let the bowl or bag of goodies sit at room temperature for about 15 minutes to soak up the flavors of the sauce.
I opted to grill the veggies on a pan, which took longer, but if you have a large grill (or a massive grill pan, I suppose) this will come together in a flash. Heat the grill up, spray the grates, and lay the veggies out. Cook 3-4 minutes per side. Keep in mind the mushrooms might take around 5 minutes or so per side to get tender and juicy like we want them. As the veggies finish, move them to a covered plate.
When the veggies finish, slice a big fat loaf of ciabatta in half. Broil or grill until gold and crisp, about 2-3 minutes.
Finally, whip up the tapenade. Food processors are great for this. Simply whiz up some kalamata and green olives, sundried tomatoes, capers, lemon juice, olive oil, garlic, basil parsley, salt and pepper until thick and chunky but well combined.
Stacks on Stacks
Now you’ve got the components, what remains is piling them onto the bread. The next most exciting part behind actually stuffing a slice in your maw.
Plop the olive tapenade atop the bottom slice of bread. Arrange the squash strips overtop, then the bell peppers. I chose to slice the quarters into strips. Finish the veggie train with strips of portobello – I sliced those up as well, about 1/4 inch thick or so. Bring on gobs of brie cheese. Then, a big bed of arugula.
If you’ve a picnic, a potluck, or a party, this sandwich is a top notch contribution. I’d give it the thumbs up for health, too. Yes, there’s cheese (gasp!) but the bulk contains vegetables and briny olives are excellent sources of anti-inflammatories and vitamin E. So there you go.
Closing tip: If you have tapenade leftover, dip some crackers in it. Phenom.
Tried this recipe out? Leave a comment below with your thoughts, and don’t forget to come say hi on Instagram and show me what you made!
A couple more ideas for tasty fillings stuffed between bread:
Veggie Lover’s Egg-In-A-Hole Brunch Sandwich
Jackfruit Tinga Tostadawich with Tequila Lime Mango (yes, I know tortillas aren’t bread)
Party Size Portobello French Dip Melt
Ingredients
- 2 large portobello caps
- 2 red bell peppers, quartered
- 2 zucchini and/or yellow squash, sliced into 1/4 inch strips
- 1/4 cup olive oil
- 2 tbsp balsamic vinegar
- 3 cloves garlic, minced
- 2 tbsp fresh basil, chopped
- 1 tbsp blackberry jam
- 6 oz brie cheese
- 1 ciabatta loaf
- arugula or other greens
sundried tomato olive tapenade
- 1/2 cup kalamata olives
- 1/2 cup green olives
- 1/4 cup sundried tomatoes, drained
- 1/4 cup fresh basil
- 1/4 cup fresh parsley
- 2 cloves garlic
- 3 tbsp olive oil
- 2 tbsp lemon juice
- 1 tbsp capers
- kosher salt and pepper, to taste
Instructions
- Add the portobello caps, peppers, and zucchini to a large bag or bowl. In a separate small bowl, whisk together the olive oil, balsamic vinegar, garlic, basil, blackberry jam, and a pinch of salt and pepper. Pour over the veggies and toss to combine. Let marinate 15 minutes at room temperature, or up to 12 hours in the fridge.
- Preheat grill or grill pan to medium heat and lightly spray with oil. Grill veggies 3-4 minutes per side until charred and tender – grill the mushrooms whole. The mushrooms may take a bit longer. If you are using a small grill pan, factor in extra cook time since you will likely be working in smaller batches. Set the cooked veggies on a plate and cover to keep warm.
- Heat broiler to HIGH. Slice the large ciabatta loaf in half lengthwise and brush both cut sides with oil. Broil about 2-3 minutes. Watch very closely to prevent burning.
- To make the tapenade, combine all ingredients to a food processor and pulse until chunky but well combined.
- Assemble the sandwich! Spread the tapenade over the cut side of the bottom bread slice. Stack the zucchini, then the bell peppers. Slice the mushroom caps into strips and pile atop the peppers. Dot brie over the mushrooms and finish with a big pile or arugula. Slice into 4-8 sandwiches (depending on how big you want them). Enjoy!
