This hearty vegetarian sandwich hints at the flavors of a Vietnamese banh mi. The vegetables get a quick vinegar bath as the mushroom caps roast. For a little spice, add some fresh jalapeno chile slices to the pickled vegetable mixture.
Portobello Mushroom Sandwiches with Pickled Vegetables
1 carrot, peeled and cut into thin matchsticks
1/4 cup (1 1/4 oz./37 g.) English cucumber, thinly sliced
4 thin slices sweet onion, such as Vidalia or Walla Walla
1/4 cup (2 fl. oz./60 ml.) rice vinegar
2 Tbs. low-sodium soy sauce
1 Tbs. olive oil
2 large portobello mushroom caps (about 4 inches/10 cm. in diameter)
2 Tbs. canola oil mayonnaise
2 Tbs. minced fresh cilantro
2 crusty whole-grain rolls, split and toasted
Preheat oven to 400 degrees F (200 degrees C).
Put carrot, cucumber and onion slices in a bowl. Add vinegar and stir to mix and coat well. Set aside.
In a small bowl, stir together soy sauce and olive oil. Brush mushroom caps with soy-sauce mixture on all sides. Arrange on a baking sheet and roast until tender, 12-15 minutes. Remove from oven and let cool slightly. Using a serrated knife, slice mushrooms on diagonal into thin slices.
In another small bowl, stir together the mayonnaise, cilantro and 1/2 teaspoon rice vinegar from carrot and onion mixture. Spread bottom half of each roll with mayonnaise mixture and top with mushroom slices. Drain pickled vegetables and mound over mushroom slices, then add roll tops. Serve right away. Serves 2.