Instead of the usual tomato slice, try thick slices of portobellos to add flavor and texture to a sandwich. Here, the portobellos top a thinly sliced marinated London broil. The meat and mushrooms are sandwiched in a ciabatta bread and dressed with the same garlic vinaigrette used to marinate the steak and the mushrooms.
About 10 years ago, roasted garlic was the ingredient of the moment, and overexposure set in fast. But maybe it's time to slowly and judiciously bring it back, not as a star but as the supporting player. This recipe shows how.
- 4 large cloves garlic
- 3/4 cup olive oil
- 1 teaspoon sugar
- 1 teaspoon Dijon-style mustard
- Freshly ground black pepper
- 1/4 cup white wine vinegar
- 1 to 1 1/4 pounds top round (or flank steak)
- 2 large portobello mushroom caps, stems removed
- 1 loaf (13 ounces) ciabatta bread
- 1 1/2 cups torn lettuce, preferably curly or green leaf lettuce
Preheat the oven to 425 degrees.
Cut a piece of aluminum foil into an 8- to-9-inch square. Place the garlic cloves in the center. Drizzle 1 teaspoon of the oil over the cloves and form the foil into a packet enclosing the garlic and the oil. Bake at 425 degrees until the garlic is lightly browned and soft all the way through, about 30 to 35 minutes.
Transfer the garlic to a small bowl and mash to a paste. Add the sugar, mustard, salt and pepper to taste and the vinegar to combine well. In a steady stream, add the remaining oil, whisking after each addition. Set aside.
Place the steak in a large resealable plastic bag and add 1/3 cup of the garlic dressing, spreading it evenly over the steak. Place the portobellos in another large resealable plastic bag. Add 1/3 cup of the garlic dressing to the mushrooms, once again making sure the dressing coats the mushroom caps. Seal the bags and refrigerate for 2 to 4 hours.
Heat grill when ready.
When the grill is hot, remove the steak and the mushroom caps and grill until cooked to desired doneness. The cooking time will depend on the thickness of the steak. The mushroom caps should cook for about 12 minutes on a covered grill, turning them over once.
When the mushrooms and steak are done, remove from the grill and let cool thoroughly.
To assemble the sandwiches, slice the ciabatta bread in half horizontally as though it were a roll. Slice the steak thinly. Slice the mushrooms caps on the diagonal into 1/4- to 1/2-inch-thick slices. Drizzle about 2 tablespoons of the garlic dressing over the bottom half of the bread. Layer the steak slices on the bottom, then the mushroom slices, and top with the lettuce. Pour about 2 tablespoons of the garlic dressing over the cut side of the ciabatta and then place the bread on top of the sandwich.
Cut the large sandwich into 4 smaller sandwiches. Serve immediately, or wrap tightly in plastic wrap, aluminum foil or butcher paper and refrigerate until ready to serve.
Adapted from former Food section recipe editor Stephanie Witt Sedgwick.
Tested by Stephanie Witt Sedgwick.
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