Portabella Mushroom Sandwiches With Roasted Garlic Basil Mayo

Total Time: 35 mins Cook Time: 35 mins

Ingredients

• Servings: 6
• 2 garlic cloves, unpeeled
• olive oil (for drizzling)
• 1 cup mayonnaise
• 1/3 cup basil leaves, fresh minced
• 1 teaspoon balsamic vinegar
• 3 tablespoons balsamic vinegar
• 6 tablespoons butter, divided (3/4 stick)
• 1 lb portabella mushroom, stems trimmed and cut into 1/4-inch slices (about 5 large)
• 1 lb bread, halved horizontally (pain rustique, ciabatta or facaccia)
• 1/3 cup parmesan cheese, freshly grated
• 1 large tomato, thinly sliced

Recipe

• 1 preheat oven to 400 degrees.
• 2 place garlic in small ovenproof dish and drizzle with olive oil and sprinkle with salt and pepper.
• 3 cover tightly with foil and roast until tender, about 30 minutes.
• 4 cool, peel and mash garlic.
• 5 mix mayonnaise, basil, 1 teaspoon balsamic vinegar and mashed roasted garlic in small bowl. do ahead can be made1 day ahead. cover and chill.
• 6 melt 4 tablespoons butter in large skillet over medium-high heat.
• 7 add mushrooms and toss to coat.
• 8 drizzle remaining 3 tablespoons balsamic vinegar over and cook until tender, stirring often, about 5 minutes.
• 9 season with salt and pepper. this step can be made 2 hours ahead of time. let stand at room temperature.
• 10 rewarm over low heat before continuing.
• 11 preheat broiler.
• 12 spread remaining 2 tablespoons butter over cut sides of bread.
• 13 broil bread, buttered side up, until golden brown, about 2 minutes. watch closelyto prevent burning.
• 14 spread desired amount of garlic-basil mayonnaise over toasted sides of bread.
• 15 arrange mushrooms in even layer over bottom half of bread.
• 16 springles parmesan cheese over.
• 17 arrange tomato slices in single layer over cheese.
• 18 cover with top half of bread.
• 19 cut into 6 sandwiches and serve.