Meaty portobello mushrooms are layered with Monterey Jack, bacon and tomato and a dollop of chipotle mayonnaise for an unforgettable dining experience.
INGREDIENTS (for 4 servings):
- 4 medium portobello mushrooms
- 2 teaspoons HERB-OX® Beef Flavored Bouillon Granules
- 2 tablespoons olive oil
- 8 slices Monterey Jack cheese
- 8 slices crispy cooked bacon, halved
- 8 slices tomato
- 12 thin slices firm white bread, lightly toasted
- 1/4 cup mayonnaise
- 1 chipotle pepper, minced
Sprinkle mushrooms with beef granules. Heat the oil in a large pan and saute the mushrooms for 2 minutes, turning once. Place warm mushrooms on 4 slices of toasted bread and top with cheese. Then top with another slice of bread and a tomato and 2 slices of bacon. Combine the chipotle pepper and mayonnaise. Spread this mixture on the remaining piece of toast and place on top of each sandwich. Place toothpicks to secure and cut into quarters.
The Portobello mushroom with its great taste and "meaty" texture has become very popular. The mayonnaise spread is given a kick with the smoky chipotle pepper, but if this is too hot for you, plain mayonnaise will taste just fine.