Posted on 20 June 2012 by

Roasted Tomato and Portobello Sandwich with Arugula and Aioli

By David Harbilas

This is an excellent winter vegetable sandwich.

Roasting out of season tomatoes concentrates the sweetness of those less than ripe fruit, making good use of what might otherwise be bland, even tart tomatoes.

Portobellos are a great substitute for meat–and this sandwich can in fact be made with grilled steak or even hamburger.

While this sandwich is a little labor intensive in the preparation it is well worth the effort, and the ingredients can be made in bulk amounts for future use, maybe in variations with beef, chicken, or pork.

Serves 2

2 plum tomatoes, halved lengthwise
2 portobello mushrooms
1 small handful of arugula
2 egg yolks
1 cup canola oil
1 garlic clove, chopped
1 tablespoon Dijon mustard
juice of ½ lemon
olive oil
¼ cup balsamic vinegar
salt and pepper to taste
2 crusty rolls

To make the aioli, place the egg yolks in a food processor with the Dijon, lemon juice, garlic, and a little salt and pepper. With the motor running, drizzle in the canola oil to create a thick mayonnaise. If necessary, thin the mixture with a little water. Preheat an oven to 350 degrees. Place the tomatoes, cut side up, on a sheet pan and drizzle with a little olive oil and season with salt and pepper. Roast for 1 hour, or until the tomatoes have shriveled slightly and are still juicy.

Toss the Portobello mushrooms with the balsamic vinegar, a little olive oil, and season with a little salt and pepper. Place in a roasting dish and roast until just tender, about 20 minutes. Remove the vegetables and cool. Slice the portobellos at an angle into thick, wide pieces. Spread each of the rolls with a little of the aioli, then top with the tomato halves, Portobello slices, and arugula. The tomatoes should bleed out a little, like a rare hamburger.

Leave a Reply

Recent Comments