The Plant Sandwich

Rainforest Cafe Restaurant Copycat Recipe 

Makes 4 sandwiches

Balsamic Vinaigrette:
1/2 cup mayonnaise 
5 teaspoons balsamic vinegar 
1 tablespoon water 
1/2 teaspoon cracked black pepper
1/8 teaspoon onion powder 
1/8 teaspoon lemon juice
1 tablespoon water 
dash each ground black pepper and salt

4 portobello mushroom caps
1 medium zucchini, sliced thinly lengthwise
1 red bell pepper, seeded and quartered
4 large Romaine lettuce leaves, chopped
2 tablespoon Caesar salad dressing
butter flavored cooking spray 
a handful fresh spinach leaves
8 slices multi grain bread

Prepare the balsamic vinaigrette by mixing the ingredients in a small bowl until smooth. Place the mushroom caps into a large resealable bag, pour balsamic vinaigrette into bag, seal it up and chill an hour or two.

When the mushrooms have marinated, preheat your barbecue or indoor grill to high temperature. Place the mushrooms on the grill along with the zucchini and quartered bell pepper with the skin side down. Cook the zucchini for 3 to 4 minuted per side , and the mushrooms for 5 to 7 minutes per side, Leave the bell pepper with the skin side facing the heat for the entire time, until the skin is well charred.

In a medium bowl, toss the chopped lettuce with the Caesar salad dressing until well coated.

Preheat a large skillet over medium heat. When you are ready to build the sandwiches, spray a light coating of butter spray over the face of each slice of bread. Grill faces of the bread in the hot skillet until light brown.

Build each sandwich by first arranging a few spinach leaves on the face of one side of bread, followed by about 1/4 of the tossed Romaine lettuce. Place a grilled portobello mushroom cap on the lettuce. Remove the charred skin from the bell pepper quarters and slice the pepper in half, lengthwise. Place the two slices on the sandwich. Top the sandwich with the grilled slice of bread. Cut the sandwich in half. Repeat for remaining sandwiches. 

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