Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
Portobello Sandwich
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- #19524
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
1 loaf round sourdough bread loaf
1 tablespoon red wine vinegar
2 tablespoons olive oil
2 teaspoons Dijon mustard
1/4 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
6 ounces fresh portobello mushroom caps
1 cup torn romaine lettuce leaves
1/4 cup chopped sun-dried tomatoes in oil, drained
2 ounces provolone cheese, sliced
1 medium tomato, sliced
1 small onion, sliced
directions
Slice off the top third of the bread loaf and set aside.
Pull out center of bottom portion of bread loaf with your hands, leaving a 1-inch shell around the outer edges and bottom. Set aside hollowed-out bread loaf, and reserve the center for another use, if desired. Preheat broiler.
In a small bowl, combine vinegar, mustard, oil, sugar, salt and pepper, and whisk until smooth. Brush HALF of this mustard mixture evenly over tops of mushrooms.
Broil mushrooms about 4-inches from heat until lightly browned, about 5 minutes.
Brush remaining mustard mixture over inside of hollowed-out bread loaf. Layer lettuce on bottom and up the sides of the loaf. Layer evenly with sun-dried tomatoes, mushrooms, onion, tomato, and cheese. Broil this portion of the bread until cheese melts on top, about 5 minutes or until cheese melts.
Top filled loaf with reserved top crust, pressing down firmly with hands. Cut into wedges to serve.
added by
supersalad
nutrition data
117 calories, 8 grams fat, 8 grams carbohydrates, 5 grams protein per serving.
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