Grilled Marinated Portobello Sandwich with Roasted Peppers
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Ingredients
| 4 | lg. portobello mushrooms, stems removed, cut in 1/2-inch cubes and set aside for other use | | 10 tbsp. | extra-virgin olive oil, divided | | 1 tsp. | anchovy paste | | 4 tbsp. | balsamic vinegar | | 1/2 tsp. | dried thyme leaves | | 1 cup | roasted bell peppers | | 1 bunch | arugula, washed, spun dry | | 4 tbsp. | lemon juice | | Salt, to taste | | Freshly ground black pepper, to taste | | 8 slices | Italian bread, 1/2-inch thick, toasted |
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Instructions
Preheat broiler. Toss peppers in bowl with 2 tbsp. of the extra-virgin olive oil to coat evenly. Place peppers under broiler or on barbecue and roast, turning often to blacken skin evenly all over. Allow to cool and then peel under running water, rubbing skins gently to remove all charred bits. Remove seeds and stems, cut into 1-inch strips and place in a mixing bowl.
Broil portobellos until slightly softened, 3 minutes per side, and remove. In a small bowl, mix 4 tbsp. of the extra-virgin olive oil, anchovy paste, vinegar and dry thyme. Divide this mixture onto the gill sides of the portobellos and let stand one half hour.
In a mixing bowl, toss roasted peppers, clean arugula, remaining 4 tbsp. extra-virgin olive oil and lemon juice. Season with salt and pepper and divide onto 4 of the bread slices. Place one portobello on each and top with second half of bread. Press lightly and serve.
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