Portobella Mushroom Sandwich, Roasted Garlic & Red Pepper, Provolone, Baby Greens
I’ve always loved taking photos, even besides food, if it captures people, places or special memories to look fondly upon, and so long as it doesn’t take away from the meaningful fun of the moment.
Recently I’ve been reflecting the deeper meaning of ‘living in the moment’ a thought mostly brought on through my email inbox deliveries essentially screaming like the sea witch in the “Little Mermaid” furiously diving into fall foods and home decorating as if it were the fashion rule of not wearing white pants or shoes after Labor Day, and similar to taking too many streams of photos, taking away the fun of the moment.
With a few just ripened peaches remaining on the counter, I still plan on making peach dumplings and enjoying the final pleasures of the culminating season before rushing off to enjoy the next of which according to me, has barely yet officially begun, unless you are a department store already decorated for Christmas.
Thinking in the broader picture, my reflections take on their own twists and turns, like chiding myself for complaining on the currently trending bursting forth fall ideas email inbox deliveries.
Its nice to remember the truth that all people live in their own moments and seasons, eager or not, as they desire, just as I am free to savor the same.
Dang. It stings to be wrong.
Still, reflections don’t void our feeelings that indeed there can be something special to be found ‘living in the moment’ and so I prepare a special sandwich for my youngest daughter, Alex, and me. I photograph it. We have fun just living in and sharing the moment enjoying aPortabella Mushroom Sandwich, Roasted Garlic & Red Pepper, Provolone, Baby Greens.
- For the Roasted Garlic and Red Pepper Spread:
- 2 red bell peppers
- 1 small head garlic, outer paper and cloves remaining together
- 4-5 tablespoons water
- 1 tablespoon olive oil
- 1 teaspoon coarse kosher salt, more or less to taste
- few grinds cracked black pepper
- 1/2 teaspoon red pepper flakes
- 1/2- 1 tablespoon white wine vinegar
- For Preparing the Onions and Portobella Mushrooms:
- 2-3 tablespoons olive oil
- 1 small red onion, sliced into half moons
- good pinch or two coarse kosher salt
- few grinds cracked black pepper
- 8 portabella mushrooms, gently wiped with a damp paper towel, stem removed
- For Assembling the Sandwich:
- 4 kaiser rolls, sliced in half
- 1-2 tablespoons roasted garlic and red pepper spread per sandwich
- cooked onion and Portobella mushrooms
- 4 slices provolone cheese, medium thickness
- 4 small handfuls fresh baby greens
- Preparing the Roasted Garlic and Red Pepper Spread: Preheat oven to 375 degrees. On a small baking sheet lined with parchment paper, toss the red peppers with a tablespoon of olive oil and a good pinch of coarse kosher salt, toss to coat. Roast peppers until very soft and blistered in some parts, around 35-40 minutes. Transfer roasted peppers to a ziploc bag to steam for ten to fifteen minutes, then pull out the stem, peel off the skin and scrape out all the seeds, tear peppers into pieces, set aside
- Preparing the Roasted Garlic: Before placing the red peppers into the oven, set the garlic into a very small dish with 4-5 tablespoons or more of water, tightly cover with aluminum foil and place on a corner of the baking sheet with the red peppers, removing garlic after 30 minutes, let sit covered for ten minutes. Carefully remove the garlic meat from the outer papery skins, set aside
- Assembling the Roasted Garlic and Red Pepper Spread: In the bowl of a food processor pulse the roasted red pepper pieces, add in the roasted garlic, sprinkle in the salt, pepper, and red pepper flakes, pulse again to combine, drizzle in the white wine vinegar, pulse again just until smooth, check seasoning, adjusting to taste. Transfer the spread to a small bowl
- Preparing the Onions and Portobello Mushrooms: On low temperature, heat a large nonstick saute pan. Pour in 3 tablespoons olive oil, swirl to cover the pan, scatter in the red onions and cook for around 3-4 minutes until softened, sprinkle over a small pinch each salt and pepper, stir, transfer to a small plate. Increase heat temperature to medium high, brush both sides of Portabella mushrooms with olive oil, sprinkle with a pinch or two each of salt and pepper. Position the Portabella mushrooms in the pan avoiding overcrowding the pan or cook mushrooms in batches. Add in just a bit more olive oil during cooking if needed. Cook mushrooms around 3-5 minutes before turning over and cooking approximately another 3 minutes or so, until cooked through
- Assembling the Sandwich: Toast roll halves on a baking sheet and place in the oven for five minutes, or just until hot and a bit crispy. Spread a generous amount of the Roasted Garlic and Red Pepper mixture across the top half of the roll. Place 2 Portobella mushrooms on each sandwich bottom topping with the cooked onion, provolone cheese, and a small handful each of baby greens, then set on the roll lids, serve straight away