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Portobello Mushroom Swiss Cheese Melt
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Prep Time:
30 Minutes -
Cook Time:
15 Minutes
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Total Time:
1 hr plus 8 for marinade -
4 Servings

-
Prep Time:
30 Minutes -
Cook Time:
15 Minutes
-
Total Time:
1 hr plus 8 for marinade -
4 Servings
Ingredients
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8 large fresh portobello mushrooms gills and stem removed
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1 tablespoons salt
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1 teaspoon ground black pepper
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2 teaspoon cumin
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1 teaspoon garlic powder
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1 teaspoon orange zest
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1⁄2 cup canola oil
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1⁄2 cup wholegrain mustard
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16 slices swiss cheese
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8 slices of Oroweat® Thin-Sliced 22 Grains & Seeds Bread (or substitute with your favourite Oroweat bread)
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2 cups baby arugula
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1 tablespoon oil
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garnish w/ cornichons and additional dijon mustard for dipping
Preparation
- In a small bowl, combine salt, cumin, garlic powder, ground pepper and orange zest. sprinkle over mushrooms and allow to marinate for 8 to 20 hrs. blot the mushrooms afterward to dry them, do not remove the spices.
- Drizzle a small amount of oil and grill on high heat either on a BBQ or grill. 3 to 5 minutes.
- Slice the mushroom as thin as you can and set aside.
- Spread each slice of Oroweat® Thin-Sliced 22 Grains & Seeds Bread with the wholegrain mustard.
- Top each slice of mustard covered bread with two slices of swiss cheese and top 4 slices with the mushrooms and the other 4 with the arugula. sandwich the halves together.
- Cook each sandwich in skillet in the oil over medium heat for about 4-5 minutes per side. flipping once until cheese is melted and bread is toasty golden brown.