Grilled Portabella Chevre & Arugula Sandwiches

Big, meaty portobello mushrooms grilled with garlic olive oil make a satisfying vegetarian sandwich that doesn’t feel like a compromise. Five minutes per side on the grill gives them smoky, charred edges with a tender, juicy center.

The goat cheese spread on one slice of grilled bread and mayo on the other create two different flavor layers. The chèvre brings tangy creaminess, while the mayo adds richness. Thick-sliced red onion gets grilled right alongside the mushrooms, picking up the same garlic oil and char.

Fresh arugula goes in raw, and the peppery bite cuts through the richness of the cheese and oil. The heat from the just-grilled mushrooms wilts it slightly, which is exactly what you want.

Use thick, crusty bread that can handle the grill without falling apart. Toast it on both sides so it stays sturdy under the juicy mushroom.

Pro Tips

• Crush the garlic into the olive oil and let it sit while you prep everything else. The longer it steeps, the more garlicky the oil becomes.
• Slice the red onion thick so it holds together on the grill grates. Thin slices fall through and char too fast.
• Don’t press down on the mushrooms while they grill. Let them cook undisturbed to develop a proper sear.
• Spread the goat cheese while the bread is still warm from the grill. It softens and spreads more easily.

Variations

• Balsamic glaze: Drizzle aged balsamic vinegar over the arugula before closing the sandwich for a sweet-tart accent.
• Add roasted peppers: Tuck in a few strips of roasted red pepper for extra sweetness and color.