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Categories: Sandwiches, Vegetarian

Ojai Portabello Sandwiches

Dear SOS: I am a new fan of the portabello mushroom after having the portabello mushroom sandwich at the Ojai Valley Inn and Spa in Ojai. Can you persuade the Inn to share the recipe? Aliza Chalapong Rowland Heights Dear ... Read more

Total time: 1 hour | Serves 6
Note: Serve these with a salad of mixed greens tossed with a balsamic vinaigrette.

Sun-dried tomato spread

  • 1/2 cup sun-dried tomatoes
  • 1 teaspoon minced garlic
  • 1 teaspoon lemon juice
  • 1/2 cup mayonnaise
  • 1 tablespoon grated Parmesan cheese

Step 1Soften tomatoes in hot water 15 minutes. Drain, then blend with garlic, lemon juice, mayonnaise and cheese in blender until smooth. Set aside.


  • 16 small portabello mushrooms
  • 2 small eggplants, cut into 1/2-inch slices
  • 3 zucchini, cut into 1/2-inch slices
  • 3 yellow squash, cut into 1/2-inch slices
  • 1 red onion, cut into 1/2-inch slices
  • 1/4 cup olive oil
  • 1 clove garlic, minced
  • Salt, pepper
  • 12 slices whole-wheat bread
  • Lettuce leaves
  • 12 tomato slices

Step 1Toss mushrooms, eggplants, zucchini, yellow squash and onion with oil, garlic and salt and pepper to taste. Divide vegetables into 2 batches. Place first batch on grill rack over medium-high heat and grill, turning over halfway, until softened and slightly charred but still intact, about 10 minutes. (Vegetables can also be broiled; keep an eye on them and turn them over halfway through.) Lay flat on baking sheet to cool. Repeat with second batch. (Vegetables can be refrigerated for later use at this point).

Step 2Spread bread slices with Sun-Dried Tomato Spread. Top half bread slices with grilled vegetables, lettuce and tomato slices, dividing evenly. Top with remaining bread slices. Cut in half and serve.

Each serving:
301 calories; 780 mg sodium; 3 mg cholesterol; 14 grams fat; 41 grams carbohydrates; 10 grams protein; 5.08 grams fiber.
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