Grilled Portobello Sandwiches Recipes

Steps:

• Heat grill to medium heat. Brush mushroom and pepper with reserved artichoke marinade. Grill 5 min. on each side, brushing with any remaining marinade for the last few minutes. Meanwhile, grill 1 to 2 min. on each side or until lightly toast on both sides. Slide mushroom and pepper. Spread 1 toast slice with dressing; spread remaining toast slice with pesto. Fill toast slices with grilled vegetables, cheese and artichokes to make sandwich. Substitute: Substitute KRAFT Zesty Italian Dressing for the reserved artichoke marinade. Make Ahead: Vegetables can be grilled ahead of time; cool, then refrigerate up to 24 hours. Reheat in microwave before using as directed.

Steps:

• Heat grill to medium heat.
• Brush mushrooms and onions with dressing. Grill 3 min. on each side. Brush with any remaining dressing; grill an additional 2 min. on each side.
• Spread cut sides of rolls with mayo; fill with mushrooms, onions and Singles.

Steps:

• Heat a grill pan to medium-high heat.
• Add the mushrooms and red peppers to a sheet tray, drizzle with olive oil and sprinkle with salt and pepper. Toss to coat. Grill the portobellos for 3 minutes per side, 6 minutes total. Grill the red peppers for 5 minutes per side, 10 minutes total. Remove from the grill and set aside until cool enough to handle.
• Cut two 4-inch pieces of bread, then slice in half lengthwise. Spread the Herbed Cream Cheese Spread on each piece of bread. Pile on the grilled portobellos, red peppers and arugula on 2 slices of the bread and close the sandwiches.
• Place the sandwiches on top of the hot grill pan and place a cast-iron skillet on top to press. Cook for 3 to 4 minutes, and then flip and cook 3 to 4 more minutes on the remaining side. Slice on a diagonal and serve.
• Add the cream cheese, basil, chives and garlic to a bowl of a food processor and pulse until smooth and combined. Season with salt and pepper.

Steps:

• 1. For dressing: Toast pimenton in a small skillet over medium heat, stirring frequently, until fragrant, about 4 minutes. Puree pimenton, piquillo peppers, mayonnaise, vinegar, honey, 1 teaspoon salt, and pepper, to taste, in a blender until smooth. Transfer mixture to a bowl, cover, and refrigerate.
• 2. For vegetables: Preheat grill or stovetop grill pan to medium-high. Brush both sides of the mushrooms with some olive oil and season with salt and pepper. Grill mushrooms, turning once, until tender and slightly charred, about 5 minutes. Brush scallions with olive oil, season with salt and pepper, to taste, and grill, turning occasionally, until soft and slightly charred, about 8 minutes. Transfer to a cutting board and roughly chop.
• 3. Grill bread on both sides until lightly toasted. Rub garlic and spread dressing onto one side of each piece toast. Layer scallions, mushrooms, and cheese on 4 toasts, and top with remaining bread. Press down slightly and cut in half; serve.