Grilled Portobello and Boursin Sandwich

Yield: 1 sandwich U.S. Metric

1 tbsp 112 tsp 14 tsp pinch 1

pinch 1

Ingredients

Olive oil

Balsamic vinegar Prepared mustard,

French or Dijon style Salt

Portobello mushroom cap, large Boursin or other soft, creamy cheese Whole-grain roll or bun, split in half Arugula leaves, torn

Per serving:

Calories, 390; Protein, 7 g; Fat, 28 g (64% cal.); Cholesterol, 35 mg; Carbohydrates, 28 g; Fiber, 4 g; Sodium, 560 mg.

Procedure

1. With a wire whip, mix together the oil, vinegar, mustard, and salt to make a vinaigrette.

2. Brush the mushroom cap with about two-thirds of the vinaigrette. Reserve the rest of the vinaigrette for step 6.

3. Place the mushroom cap on a grill or broiler grid, stem side down. Grill until about half cooked.

4. Turn the mushroom over so the bottom of the cap faces up. Top with the cheese.

5. Grill until the mushroom is tender and the cheese is partly melted.

6. Toss the arugula with the rest of the vinaigrette.

7. Place the mushroom cap, cheese side up, on the bottom half of the roll.

8. Top with the arugula and the top of the bun.

Variation

Grilled Portobello and Tomato Sandwich

Omit the cheese. Spread the bread with mayonnaise and top with the grilled mushroom, 2 tomato slices, and the arugula.

Grilled Chicken Aioli Sandwich with Tomato and Avocado

Yield: 1 sandwich

U.S.

Metric

Ingredients

1

1

Boneless skinless

chicken breast, about

5 oz (150 g)

14 tsp

1 mL

Finely chopped garlic

pinch

pinch

Salt

pinch

pinch

Pepper

112 tsp

7 mL

Lemon juice

112 tsp

7 mL

Olive oil

2 slices

2 slices

Hearty country-style

whole-grain bread, sliced

12 in. (1 cm) thick

1 tbsp

15 mL

Aioli (p. 201 or p. 728)

2

2

Tomato slices

1 oz

30 g

Avocado, sliced

1-2

1-2

Leaf lettuce leaves

Per serving:

Calories, 690; Protein, 38 g; Fat, 31 g (41% cal.); Cholesterol, 100 mg; Carbohydrates, 64 g; Fiber, 5 g; Sodium, 810 mg.

Procedure

1. Place the chicken breast between two sheets of plastic film. With a meat mallet, gently pound to a uniform thickness of about 12 in. (6 mm).

2. Combine the garlic, salt, pepper, lemon juice, and olive oil.

3. Lightly coat the chicken with this mixture. Let marinate about 2 hours in the refrigerator.

4. Preheat a grill or broiler to very hot.

5. Grill the chicken until cooked through.

6. Spread the bread slices with aioli.

7. Top one of the slices with the chicken, then the tomatoes, the avocado, and the lettuce. Top with the remaining slice of bread.

8. For service, cut in half.

Per serving:

Calories, 690; Protein, 38 g; Fat, 31 g (41% cal.); Cholesterol, 100 mg; Carbohydrates, 64 g; Fiber, 5 g; Sodium, 810 mg.

Grilled Chicken Aioli Sandwich with Tomato and Avocado

Grilled Chicken Aioli Sandwich with Tomato and Avocado

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