Grilled Portobello Hero Loaf With Smoky Tomatoes

Recipe Ingredients

6 tablespoons	90ml	Olive oil - divided
4 tablespoons	60ml	Balsamic vinegar - divided
2 tablespoons	30ml	Soy sauce, preferably tamari
1		Garlic clove - peeled, and
		Crushed through a press
		Freshly-ground black pepper - to taste
4		Portobello mushrooms - (1 1/4 lbs total) - stemmed (medium)
5		Ripe plum tomatoes - halved lengthwise, (large)
		With interiors scooped out
		Salt - to taste
2 cups	474ml	Wood chips, preferably hickory - (optional)
1		Baguette-type crusty bread
		= (abt 21" long and abt 3" wide)
1/2 cup	73g / 2.6oz	Goat cheese
16		Arugula leaves

Recipe Instructions

In a shallow, nonreactive dish, whisk together 3 tablespoons olive oil, 3 tablespoons vinegar, soy sauce, garlic and a generous grinding of pepper. Add mushroom caps, turning to coat well. Cover; marinate, basting occasionally, for 1 hour.

Drizzle tomatoes on both sides with 1 tablespoon olive oil. Season lightly with salt and pepper.

Preheat grill to medium-high. Distribute wood chips according to grill manufacturer's directions. Position grill rack about 6 inches above the heat.

Cook mushroom caps in covered grill until lightly marked, about 3 minutes. Baste with any unabsorbed marinade, turn caps, and grill another 2 to 3 minutes, or until well browned, tender and smoky. Transfer to a cutting board. Cut mushrooms in half.

Place tomatoes cut-sides down on rack; cover and grill until lightly marked, about 2 1/2 minutes. Turn, cover and grill until lightly browned and fairly tender, 2 to 2 1/2 minutes. Transfer to a plate; let cool, cut-sides down.

With a serrated knife, cut loaf of bread in half horizontally. Brush cut sides with 1 tablespoon olive oil. Toast bread on grill, cut-sides down, until lightly marked, about 1 minute.

Evenly spread cut side of the bottom half of loaf with cheese; season with salt and pepper. Arrange tomato halves over cheese. Arrange arugula leaves over tomatoes. Drizzle evenly with remaining 1 tablespoon olive oil and remaining 1 tablespoon balsamic vinegar. Arrange mushroom pieces over arugula. Season with salt and pepper to taste. Set top half of bread loaf in place; press gently.

With a serrated knife, cut loaf crosswise into 4 sandwiches. Serve within an hour or two.

This recipe yields 4 sandwiches.

Source:
Pamela Morgan's Flavors: What's New, What's Hot, What's Cooking from - New York's Premier Catering Shop by Pamela Morgan and Michael - McLaughlin

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