Roasted Portobello and Peach Sandwiches with Basil and Blue Cheese

By • May 20, 2013 0 Comments

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Author Notes: I just love a good sandwich. And I mean a GOOD sandwich. One that’s filled with fresh ingredients, is bursting with unique flavors, and is completely satisfying yet wont make you go into a food coma at your desk. This roasted portobello and peach sandwich definitely fits the bill. You start off roasting the mushrooms and peaches in a balsamic vinegar marinade. This turns them slightly sweet, which pairs perfectly with the salty, sharp blue cheese. Add some basil and arugula for freshness. And it’s all surrounded by a crunchy whole wheat English muffin. Can you say YUM?!?! It’s not summer yet in Seattle, but eating this sandwich makes me feel like it is!

I’ve been a little obsessed the past few months with using English muffins as the buns for my sandwiches and burgers. Good bakery rolls are so oversized sometimes that all the other ingredients of the sandwich can get lost in there. And those flimsy buns from the grocery store are just subpar in my opinion. The English muffin is a happy medium.
Liz @ FloatingKitchen

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Makes 2 sandwiches

  • 2 portobello mushrooms
  • 1 large peach
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon extra-virgin olive oil
  • pinches sea salt
  • 2 whole wheat English muffins
  • 6-8 basil leaves
  • 1/2 cup arugula
  • 1/4 cup blue cheese crumbles
  1. Remove the stems from the mushrooms. Scrape out the gills with a small spoon. Gently wipe the mushroom cap with a damp paper towel. Cut the peach into 1/2 inch slices.
  2. Add the balsamic vinegar, olive oil and salt to a large seal-able bag. Place the mushrooms and peach slices into the bag. Toss gently to coat. Let marinate for approximately 10 minutes at room temperature.
  3. During this time, pre-heat your oven to 425 degrees. Get out a rimmed baking pan and set it aside.
  4. Using tongs, transfer the mushrooms and peach slices to the rimmed baking pan. Place the mushrooms cap side up. Drizzle approximately 1 tablespoon of the leftover marinade over the mushroom caps. Transfer the baking pan to your pre-heated oven and roast for 8 minutes. After 8 minutes, remove the peaches from the baking pan and set aside (you don’t want them to get overly soft). Flip the mushrooms over (so gill side is now up) and place the baking pan back in the oven for another 8-10 minutes (cooking time will depend on how large your mushroom caps are).
  5. During this time, toast your English Muffins.
  6. Once the mushrooms have finished cooking (they should be soft and still juicy), assemble your sandwiches. On one side of the English muffin layer on the blue cheese, basil leaves, peach slices, mushroom and arugula, dividing all the ingredients evenly between the two sandwiches. Top with the lid of the English Muffin and serve immediately.

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