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Open-Faced Grilled Portobello Goat Cheese Sandwiches

Girl Versus Dough Recipe by

Open-Faced Grilled Portobello Goat Cheese Sandwiches

The prettiest, tastiest, satisfying-est sandwich to ever enter your life. And your mouth.

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  • Prep Time 10 min
  • Total Time 20 min
  • Servings 4
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Open-Faced Grilled Portobello Goat Cheese Sandwiches  

As prepared by Girl Versus Dough

These Open-Faced Grilled Portobello Goat Cheese Sandwiches are the most confident of all sandwiches.

Why? Because they’re pretty. They’re tasty. You won’t be able to stop gushing over them when you see them, and even more so when you take a bite. You can try and upstage them with other sandwiches or side dishes, but really, they’ll steal the show. They’re kind of divas like that.

But this is one sassy, scrumptious sandwich recipe I want in my corner. In less than half an hour, you can have them in your corner (or maybe, more aptly, your table), too.

So let’s whip it, whip it good! (Oh, wait, that’s DEVO, not diva…)

Pitas stacked up

First, brush some pitas (whole wheat if you want to be uber healthy) with olive oil and minced garlic.

Grilling pitas

Place them on a medium-hot grill and cook until they’re toasty and grill marks appear (it’s MAGIC, y’all!).

Brushing pitas with olive oil

Next, brush the Portobello mushroom caps with olive oil, then season with salt and pepper.

Sliced red onion

And slice a red onion and season with salt and pepper.

Grilling mushroom caps and onions

Grill the mushrooms and onions until they too are toasty and grill marks appear.

Spreading on goat cheese

Meanwhile, spread on some yummy herbed goat cheese (or regular, if you can’t find any of the herbed variety) on top of the pitas…

Sliced tomatoes

And slice a couple of tomatoes.

Topping sandwich with other ingredients

Now it’s coming together! Top each sandwich with onion, tomatoes, a mushroom cap and chopped fresh basil. Shed a tear from the beauty you’re witnessing.

Open-Faced Grilled Portobello Goat Cheese Sandwiches, ready to eat

Now take a picture of the sandwich, ask for its autograph, tell it how pretty it is and – oh, who am I kidding? Just eat the dang sandwich already! You won’t be sorry.

More Open Faced Sandwiches





Stephanie (aka Girl Versus Dough) joined Tablespoon to share her adventures in the kitchen. Check out Stephanie’s Tablespoon member profile and keep checking back for her own personal recipes on Tablespoon!
See Recipe

Open-Faced Grilled Portobello Goat Cheese Sandwiches

2
teaspoons minced garlic
4
teaspoons olive oil, divided
4
whole wheat pitas
salt and pepper
4
portobello mushroom caps, rinsed and patted dry
1
red onion, sliced into rounds
4
ounces herbed goat cheese
2
vine-ripened tomatoes, sliced
chopped fresh basil for garnish

Directions

  • 1 Heat grill to medium heat. Mix garlic with 2 teaspoons olive oil in a small bowl and brush on both sides of pitas. Season both sides of pitas with salt and pepper.
  • 2 Place pitas on grill and cook until toasted and grill marks appear, about 2 minutes each side. Remove from grill and set aside.
  • 3 Brush portobello mushrooms with remaining 2 teaspoons olive oil, then season with salt and pepper. Season sliced onion with salt and pepper.
  • 4 Place mushrooms and onions on grill and cook until soft and grill marks appear, about 3-4 minutes each side. Remove from grill and set aside.
  • 5 Spread herbed goat cheese on top of each pita. Top each pita with red onion, sliced tomatoes and a portobello mushroom cap. Sprinkle with fresh basil for garnish and slice in half to serve.
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