Grilled Portobello Sandwiches with Tomato Jam and Sauerkraut
Grilled portobello, homemade tomato jam and sauerkraut create this delicious sandwich. Grilling gives the meaty mushroom smoky flavor and tender texture, the homemade chunky tomato jam and sauerkraut are the flavorful accompaniments.
italian plum (roma) tomatoes
1 pound, ripe, cored and chopped
apple cider vinegar
freshly chopped, or 1/2 teaspoon dry
salt and black pepper
about 5-inch in diameter
or canola oil
drained, or as needed
Preheat the grill.
To make the tomato-jam:
In a small saucepan, mix together the tomatoes, vinegar, sugar, and thyme.
Bring to a boil over medium-high heat, reduce the heat to medium or medium-low, and simmer, stirring, until most of the water has evaporated and the mixture becomes a thick, chunky ketchup consistency, 18 to 22 minutes.
Season with salt and black pepper, set aside.
To grill the mushrooms:
Brush each mushroom with 1 to 2 tablespoons olive oil on both sides and edges, season with salt and black pepper.
Grill the mushrooms, about 4 minutes, turning over to the other side with tongs, until browned and well marked, another 3 to 4 minutes.
Then slice the mushrooms into ½-inch slices, using the tongs hold the mushrooms when you slice them.
During the last few minutes of grilling, grill the rolls, about 1 minute per side.
While the mushrooms are cooking, heat the oil and the cumin seeds in a small saucepan over medium heat until fragrant, about 2 minutes. Stir in the sauerkraut and broth, and bring to a boil.
Cover, reduce the heat to medium-low and simmer, stirring, for 8 to 12 minutes. Season with salt and black pepper.
To assemble the sandwich:
Spread the tomato jam equally on each sandwich roll and then top sliced mushrooms over the jam.
Place the sauerkraut over the mushrooms. Press the sandwich slightly, serve and enjoy!