These are 2015’s last hurrah. These are the last thing you should make before you vow to eat only salad for the whole month of January.
And you will not regret it.
2016 is going to be so awesome. I can just feel it. 2015 was the year that AJ and I did all of the things that you are supposed to do after you graduate college and before you have kids. We got married, bought a house, went to Hawaii, changed jobs, and remodeled our kitchen. 2015 was about big life changes.
2016, however, is going to be different. It’ll be less about big changes, and more about incremental ones. It’ll be about being happy and healthy and just living our lives. I’m really excited!
It’ll also be about eating these sandwiches at least once per week. And even if you vowed to eat only salad for the whole month of January, you can still eat these because they have salad on them. So that counts, right?
I can’t even really tell you how good these were. The whole time AJ and I were eating them we kept saying over and over again – man, these are so good!
They start with portobello mushrooms and a spicy sauce made from chile garlic paste and soy sauce. That all gets roasted up together into this wonderfully spicy and umami combo. Then there are the roasted bell peppers, which complement the mushrooms oh so nicely.
But then. What ties all this together is a layer of camembert cheese that gets melty and toasty in the oven right before you make your sandwiches. So good, oh, so good.
And then there is a little bit of greens. I used baby kale, but arugula would also be fantastic. But you’ve gotta have some greens.
And then you brush the leftover sauce on the other piece of bread, smash it all together into a sandwich, and then eat eat eat until your face is covered in spicy sauce and your belly is nice and full.
And then tell yourself that you don’t really want to eat just salad for the whole month of January, and stock up on mushrooms and good crusty bread instead, because these will be your staple food for 2016. At least, I know they’ll be mine!
These portobello mushrooms sandwiches have a spicy chile garlic and soy sauce, creamy camembert, and roasted red bell pepper. You'll make them again and again!
25 minPrep Time
35 minCook Time
1 hrTotal Time
- 1/4 cup soy sauce
- 2 Tbsp chili garlic sauce*
- 1 Tbsp sesame oil
- 1 Tbsp BBQ sauce
- 1 tsp dijon mustard
- 3 Tbsp olive oil
- 5 large portobello mushrooms
- 1 red bell pepper*
- 1/3 lb camembert cheese
- 2 cups baby kale leaves
- 1 loaf ciabatta bread (make sure it's enough for 4 sandwiches)
- Combine all the sauce ingredients in a medium bowl and mix together with a small whisk or fork.
- Rinse the portobello mushrooms, then use a spoon to gently remove the gills. Slice into 1/2" slices and place in a bowl. Add about 2/3 of the sauce to the mushrooms and use a spoon to gently toss so that they are evenly covered. Let sit for about 30 minutes while you roast the bell peppers.
- Turn your oven to broil and place the bell pepper about 1" away from the broiler. Cook, turning every couple minutes, until blackened in spots all over. Broilers really vary, so the time this takes will also vary. Mine took about 10 minutes total, but keep a close eye on yours.
- When the bell pepper is done cooking, transfer it to a cutting board and let cool. Once you are able to handle it, cut off the top and drain the liquid and remove the seeds. Peel off the skin as best you can, then slice into 1/4" strips.
- While the pepper is cooling, turn the oven to 350ºF. Grease a baking sheet, then spread the marinated mushrooms out evenly on the sheet. Cook for about 25-30 minutes, tossing halfway through, until soft. Remove from the oven but leave the oven on.
- While the mushrooms cook, slice the ciabatta bread into 4 sections, then cut each section in half through the middle to make the sandwich bread.
- Spread half of the breads (one per sandwich) with some of the camembert cheese, then place in the 350ºF oven on a baking sheet for about 5 minutes, until the cheese is melted and the bread is a bit toasty.
- Finally, put it all together. Brush the non-cheesed bread pieces with the leftover spicy sauce, then pile the kale, mushrooms, and bell pepper on top of the cheesy bread and make your sandwich. Eat immediately.
- If you are particularly sensitive to spicy food, decrease the chili garlic paste to 1 Tbsp.
- You can also use canned red bell pepper slices.
Nutrition info per sandwich: