Guest guest Posted September 22, 2003 Report Share Posted September 22, 2003 * Exported from MasterCook * Portabello Chipotle Sandwich Recipe By :From ``Moosewood Restaurant New Classics,'' by the Moosewood Collective Serving Size : 4 Preparation Time :0:00 Categories : 9/17/03 San Jose Mercury News Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- For dressing: 2 tablespoons chipotles in adobo sauce 6 tablespoons mayonnaise 2 tablespoons lime juice For sandwich: 3 tablespoons olive oil 2 garlic cloves -- minced or pressed Salt and ground black pepper to taste 4 portabellos (about 8 ounces) -- rinsed and dried 4 multi-grain or other whole grain rolls 4 lettuce leaves -- rinsed and dried 1/2 mild red onion -- thinly sliced 2 tomatoes -- cut into 8 slices 2/3 pound mild cheese (optional) -- sliced For dressing: Mince chipotles. Combine with mayonnaise and lime juice in a bowl and mix thoroughly. For sandwich: Turn on the broiler. Combine oil, garlic, salt and pepper in a small bowl and set aside. Remove stems from portabellos and slice caps 1/2- to 3/4-inch thick. Brush with oil mixture and arrange at least 1 inch apart on baking sheet. Broil 3-5 minutes. Turn with spatula and cook 3-5 minutes on other side. Set aside. Slice open each roll. Spread with about 1 1/2 tablespoons of dressing and place a lettuce leaf on one half. Layer on 1/4 of the sliced portabellos, 1/4 of sliced red onions, 2 tomato slices and, if you wish, a slice or two of cheese. Per serving: 442 calories, 10g protein, 22g fat (3g saturated), 57g carbohydrate, 604mg sodium, 6mg cholesterol, 8g dietary fiber. From ``Moosewood Restaurant New Classics,'' by the Moosewood Collective Source: " SAN JOSE MERCURY NEWS, 9/17/03 " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 1022 Calories; 112g Fat (92.4% calories from fat); 4g Protein; 17g Carbohydrate; 3g Dietary Fiber; 29mg Cholesterol; 495mg Sodium. Exchanges: 2 1/2 Vegetable; 0 Fruit; 14 Fat. NOTES : Posted on Wed, Sep. 17, 2003 SJ News Quote Link to comment Share on other sites More sharing options...
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