Grilled Portobello Sandwiches with Tomato Jam and Sauerkraut

Ingredients

Ingredients

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!