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Grilled Portobello Sandwiches with Tomato Jam and Sauerkraut

 
Grilled Portobello Sandwiches with Tomato Jam and Sauerkraut
167

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.

Yield

4

servings

Prep

6

min

Cook

20

min

Ready

30

min

Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
 

Ingredients

16 ounces italian plum (roma) tomatoes
1 pound, ripe, cored and chopped
1 ½ tablespoons apple cider vinegar
3 teaspoons brown sugar
1 ½ teaspoons thyme
freshly chopped, or 1/2 teaspoon dry
*
salt and black pepper
to taste
*
olive oil
as needed
*
4 large mushrooms, portabello
about 5-inch in diameter
*
4 sandwich rolls
split
*
½ tablespoon olive oil
or canola oil
1 teaspoon cumin seeds
1 cup sauerkraut
drained, or as needed
½ cup stock
vegetable

Directions

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!

 

* not incl. in nutrient facts

Reviews

almost 7 years

Grilled portobello is always my favorite, it's tender, juicy and tasty. Definitely enjoyed this sandwich, the homemade chunky tomato jam was absolutely delicious, slightly sweet, sour and very juicy but not watery. Sauerkraut was infused in the broth with cumin seeds, which calmed down the sourness and added lots of flavors. It has been one of our favorite summer grilling recipes!

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Nutrition Facts

Serving Size 165g (5.8 oz)
Amount per Serving
Calories 5533% of calories from fat
 % Daily Value *
Total Fat 2g 3%
Saturated Fat 0g 2%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 339mg 14%
Total Carbohydrate 3g 3%
Dietary Fiber 2g 9%
Sugars g
Protein 4g
Vitamin A 15% Vitamin C 27%
Calcium 3% Iron 7%
* based on a 2,000 calorie diet How is this calculated?

 

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