You have to have a good sandwich every once in a while. As much as I love peanut butter and banana sandwiches, they are not "dinner worthy". I wanted a sandwich to serve my teenage son that would make him say "wow!".
This whole idea started with the portobella mushrooms being on sale at the store this week. I grabbed 4 big mushrooms and through them in the cart and started looking for inspiration. It always takes me time in the grocery store, because I do love to browse and look for new ideas. I just walked up and down the isles gathering my already planned meals and looking for something, other than Stroganoff I could make for dinner. (Nothing wrong with Stroganoff, but we have had this meal a lot & I'm just tired of it at the moment.)
I found a steakhouse marinade when looking at pasta sauces. I decided to try and marinade my mushrooms and grill them up into a Philly style creation using up the rest of my Lazy vegan Beer Cheese sauce. This was not a recipe for the health conscious vegans out there, it was a recipe for a family dinner without worries. My messy, gooey, cheesy, tangy, "meaty", hearty, and delicious sandwich was a hit at dinner & will be come a regular rotation at the house since it was so easy to prepare.
More delicious family meals: Italian Roasted Tempeh w/ Whole Garlic Cloves, Harvest Vegetable Soup w/ Grilled Cheeze, Short Cut Red Beans and Rice, & Red Curry Veggies and Ramen, Easy Vegan Sunday Dinner & for desert try No Bake Banana Oreo Pudding
Philly Portobella & Cheeze Sandwiches:
4 (8oz.) Packages fresh mushrooms, sliced*
1 (16 oz) steakhouse style marinade *
1 (16 oz) Frozen peppers and onions
1 cup Lazy Vegan Beer Cheese , or other vegan cheese sauce
4 sub style rolls
Salt and Pepper to taste
Sliced jalapeños (optional )
Just Mayo (optional )
In a deep bowl, cover mushrooms in marinade. Cover tightly.
Place bowl in refrigerator for at least 1 hour ( I did this in the morning before work & cooked them when I got home).
Preheat oven to broil .
Warm up your flat griddle to high (or heat up a non stick skillet over medium heat heat).
Drain excess marinade from mushrooms.
Cook mushrooms, peppers and onions on griddle for about 8 minutes, until browned. Season to taste.
Place split rolls on a cookie sheet.
Coat each side with cheeze sauce
Brown under broiler. Remove from
Top rolls with mushrooms, peppers and onions. Pour more hot Cheeze sauce over mushrooms and top with desired toppings.
Makes 4 sandwiches
* For a quicker sandwich, you can use 2 bags of Gardein Szechuan beefless strips. Save the glavor packet for another meal. Cook strips over medium high heat with olive oil, A1 sauce & 8 oz. Chopped mushrooms.
Prepare as directed above.
* For a quicker sandwich, you can use 2 bags of Gardein Szechuan beefless strips. Save the glavor packet for another meal. Cook strips over medium high heat with olive oil, A1 sauce & 8 oz. Chopped mushrooms.
Prepare as directed above.
No comments:
Post a Comment