6 ounces portabella mushrooms, sliced 1/2 inch thick
1 (8-ounce) bottle Italian salad dressing
2 ounces gorgonzola cheese, at room temperature
1 tablespoon butter, softened
4 1/2-inch-thick slices foccacia, cut diagonally from a large loaf
2 medium red onions, sliced in 1/2-inch-thick rings
4 leaves romaine lettuce
1/3 cup roasted red bell pepper slices
salt and pepper to taste


1. Prepare outdoor grill, placing grill rack 5 inches from heat. In a medium bowl, combine mushrooms and salad dressing. Marinate at room temperature, turning several times, for 1-2 hours.
2. In a small bowl combine gorgonzola and butter, mix with a fork until blended, season with salt and pepper and set aside. Slice foccacia triangles in half lengthwise and grill until golden, about 2 minutes. Grill mushrooms, reserving marinade, until softened, about 2 minutes per side and onions about 5 minutes per side. Spread gorgonzola butter over one triangle half of foccacia followed by a layer of lettuce, sliced mushrooms, onions and red peppers. Drizzle with remaining marinade, season with salt and pepper and top with remaining foccacia.
Fire up the grill and serve these sandwiches at an outdoor luncheon, accompanied by homemade potato salad.
Portabella Sandwiches wit
Categories :
Tags :