Portobello Sandwiches
with chimichurri sauce and grilled pineapple

Name: Portobello Sandwiches
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 Bell peppers, red, sliced into 1-1/2" / 4cm wide slices; 1 Bell peppers, yellow or orange, sliced into 1-1/2" / 4cm wide slices; 4 Mushroom, portobello, stem removed; 6 oz Mozzarella, fresh, sliced thinly; 12 oz Baguette or ciabbata, sliced open; 8 Tbsp Homemade chimichurri sauce (ingredients listed separately); 1 Pineapple (~3 lb / 1.4kg), sliced into spears; 1 cup Cilantro leaves, tightly packed; 2 cloves Garlic, peeled; 1 clove Shallots, peeled; 1 Tbsp Capers; 1 Tbsp Vinegar, red wine; 1 Tbsp Lime juice; 1/2 tsp Salt; 1/2 cup Oil, cooking

Active: 40 Total: 40

Original GF Paleo Vegetarian

This tasty sandwich layers in grilled mushrooms, bell peppers, mozzarella, and fresh chimichurri sauce. Serve with grilled pineapple spears for a fun warm weather dinner!
Smarts: We make double the chimichurri (you'll thank us) to use again tomorrow night as a dressing for kebabs and a tomato salad.

Ingredients

Metric

Servings:

Portobello Sandwiches with Chimichurri Sauce:

Bell peppers, red - 1 , sliced into 1-1/2" / 4cm wide slices
Bell peppers, yellow or orange - 1 , sliced into 1-1/2" / 4cm wide slices
Mushroom, portobello - 4 , stem removed
Mozzarella, fresh - 6 oz , sliced thinly
Baguette or ciabbata - 12 oz , sliced open
Homemade chimichurri sauce (ingredients listed separately) - 8 Tbsp

Grilled Pineapple Spears:

Pineapple (~3 lb / 1.4kg) - 1 , sliced into spears

Chimichurri Sauce (2 dinners):

Cilantro leaves, tightly packed - 1 cup
Garlic - 2 cloves , peeled
Shallots - 1 clove , peeled
Capers - 1 Tbsp
Vinegar, red wine - 1 Tbsp
Lime juice - 1 Tbsp
Salt - 1/2 tsp
Oil, cooking - 1/2 cup

Prep

Make chimichurri sauce - This makes enough for 2 nights of meals. In a blender or a food processor, combine cilantro, garlic, shallot, capers, red wine vinegar, lime juice, salt, and oil. Add more oil if it’s too thick. Season to taste with salt or more lime juice. Reserve half for tomorrow night’s dinner. (Can be done up to 5 days ahead)
Bell peppers - Chop into 1-1/2” / 4cm wide slices. (Can be done up to 4 days ahead)
Pineapple - Slice into spears. Use this video to see how to peel pineapple. (Can be done up to 4 days ahead)
Portobello mushrooms - Break off stems.
Mozzarella - Slice.
Bread - Slice bread open through the center lengthwise.

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Make

If cooking in the oven: Arrange top rack so it’s about 6” / 15cm from the broiler. Place portobellos and bell peppers on a sheet pan. Brush mushrooms and bell peppers with some olive oil and sprinkle with some salt and pepper. Broil for 5 minutes on each side. After mushrooms and peppers are done, you can broil pineapple spears for 3 to 4 minutes on each side or skip broiling and just enjoy them fresh! Pop the bread in the oven (you can place them right on the rack) for 5 to 7 minutes to toast them up.
If cooking on a grill: Preheat grill to 500F / 260C degrees. Brush mushrooms and peppers with some olive oil and sprinkle with some salt. Arrange mushrooms, peppers, and pineapple on grill. Grill mushrooms and peppers for 4 to 6 minutes and pineapple for 2 to 3 minutes per side for all ingredients. To heat the bread, just place on the grill for 4 to 6 minutes.
Slice mushrooms.
Assemble sandwiches by slathering on chimichurri sauce (make sure you’ve saved half for tomorrow’s dinner) and layering in sliced mushrooms, peppers, and cheese. Enjoy with pineapple spears on the side!

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