Grilled portobello, homemade tomato jam, and sauerkraut create this delicious sandwich. Grilling gives the meaty mushroom a smoky flavor and tender texture, and the homemade chunky tomato jam and sauerkraut are the flavorful accompaniments.
YIELD
4 servingsPREP
6 minCOOK
20 minREADY
30 minIngredients
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!
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