Grilled Mushroom Salad Subs
These subs work as a main dish for lunch or dinner, and also pack up perfectly for a picnic or hike. If you’re on the trail, try them with Oven-Roasted Maple Gorp.
- 2 baguettes, halved crosswise, then split with some of the soft insides removed
- 4 tablespoons sherry vinegar
- 2 rounded tablespoons spicy mustard
- 1 tablespoon Worcestershire sauce
- 1/2 cup extra virgin olive oil (EVOO)
- 6 cloves garlic, finely chopped
- 8 portobello mushroom caps, stems removed and wiped clean with damp cloth
- Coarse salt and coarse black pepper
- 1/4 cup parsley (a generous handful), finely chopped
- 6 cups deveined triple-washed spinach (one package), coarsely chopped
- 3/4 pound Manchego cheese, thinly sliced (Manchego cheese is a Spanish sharp table cheese and is usually available in the specialty cheese case at the grocery store; sharp cheddar may be substituted)
- 4 Piquillo peppers, pimentos or roasted red peppers, patted dry and cut into strips
Pre-heat a grill pan to medium-high heat or prepare an outdoor grill.
Turn the oven on moderate heat. Place the hollowed bread in oven to crisp, about five minutes.
In a small bowl, whisk together sherry vinegar, mustard, Worcestershire sauce, EVOO and garlic. Place mushrooms in a shallow dish and pour marinade over the caps. Turn caps in marinade and season with salt and pepper. Let stand 10 minutes. Prep the parsley and spinach.
Grill mushrooms for 4-5 minutes on each side and remove to a cutting board a few at a time. Thinly slice the mushrooms and transfer back to the dish you marinated them in, adding parsley and spinach as you go, layering hot mushrooms with the herb and greens. Once all the hot sliced mushrooms combine with the spinach, the greens will wilt up a bit. Toss the salad and adjust the salt and pepper, to your taste.
Pile the salad into crispy bread and top with Manchego cheese and red peppers of choice, then set bread tops in place.