Grilled Portobello Sandwiches with Tomato Jam & Sauerkraut
Grilled portobello, homemade tomato jam, and sauerkraut create this delicious sandwich. Grilling gives the meaty mushroom a smoky flavor and tender texture, and the homemade chunky tomato jam and sauerkraut are the flavorful accompaniments.
Yield
4 servingsPrep
6 minCook
20 minReady
30 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 16 | ounces |
italian plum (roma) tomatoes
1 pound, ripe, cored and chopped |
|
| 1 ½ | tablespoons |
apple cider vinegar
|
|
| 3 | teaspoons |
brown sugar
|
|
| 1 ½ | teaspoons |
thyme
freshly chopped, or 1/2 teaspoon dry |
*
|
|
salt and black pepper
to taste |
*
|
||
|
olive oil
as needed |
*
|
||
| 4 | large |
mushrooms, portabello
about 5-inch in diameter |
*
|
| 4 |
sandwich rolls
split |
* | |
| ½ | tablespoon |
olive oil
or canola oil |
|
| 1 | teaspoon |
cumin seeds
|
|
| 1 | cup |
sauerkraut
drained, or as needed |
|
| ½ | cup |
stock
vegetable |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 462.4 | ml/g |
italian plum (roma) tomatoes
1 pound, ripe, cored and chopped |
|
| 23 | ml |
apple cider vinegar
|
|
| 15 | ml |
brown sugar
|
|
| 7.5 | ml |
thyme
freshly chopped, or 1/2 teaspoon dry |
*
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 1 | x |
olive oil
as needed |
*
|
| 4 | large |
mushrooms, portabello
about 5-inch in diameter |
*
|
| 4 | each |
sandwich rolls
split |
* |
| 7.5 | ml |
olive oil
or canola oil |
|
| 5 | ml |
cumin seeds
|
|
| 237 | ml |
sauerkraut
drained, or as needed |
|
| 118 | ml |
stock
vegetable |
|
Directions
Preheat the grill.
To make the tomato-jam:
In a small saucepan, mix together the tomatoes, vinegar, sugar, and thyme.
Bring to a boil over medium-high heat, reduce the heat to medium or medium-low, and simmer, stirring, until most of the water has evaporated and the mixture becomes a thick, chunky ketchup consistency, 18 to 22 minutes.
Season with salt and black pepper, set aside.
To grill the mushrooms:
Brush each mushroom with 1 to 2 tablespoons olive oil on both sides and edges, season with salt and black pepper.
Grill the mushrooms, about 4 minutes, turning over to the other side with tongs, until browned and well marked, another 3 to 4 minutes.
Then slice the mushrooms into ½-inch slices, using the tongs hold the mushrooms when you slice them.
During the last few minutes of grilling, grill the rolls, about 1 minute per side.
While the mushrooms are cooking, heat the oil and the cumin seeds in a small saucepan over medium heat until fragrant, about 2 minutes. Stir in the sauerkraut and broth, and bring to a boil.
Cover, reduce the heat to medium-low and simmer, stirring, for 8 to 12 minutes. Season with salt and black pepper.
To assemble the sandwich:
Spread the tomato jam equally on each sandwich roll and then top sliced mushrooms over the jam.
Place the sauerkraut over the mushrooms. Press the sandwich slightly, serve and enjoy!
