Mediterranean Style Grilled Portobello Sandwich
4 x Portobello mushroom , stems & gills removed
12 oz Hellmann's Blue Ribbon Collection Sundried Tomato & Pesto Vinaigrette
6 oz Bell pepper, red , roasted, seeded, peeled
4 slices Provolone Cheese
2 oz Spinach or arugula
4 x Ciabatta bread , 5" square, split & toasted
8 oz Hellmann's or BestFoods Real Mayonnaise
1 tbsp Tarragon , fresh, chopped
1 tbsp Lemon Zest , grated
2 tsp Lemon juice, fresh
In medium bowl, combine mushroom caps and Hellmann’s® Blue Ribbon Collection Sundried Tomato and Pesto Vinaigrette. Cover and refrigerate at least 1 hour.
For Lemon-Tarragon Mayonnaise, in a small bowl combine 8 oz Hellmann's Real Mayonnaise, tarragon, lemon zest, lemon juice.
On preheated grill, cook mushrooms until heated through and softened, about 5 minutes. Near the end of cooking time, top each mushroom with half of a red bell pepper and 1 slice cheese. Cover and grill until cheese melts.
Spread ciabatta evenly with 3 Tbsp. Lemon-Tarragon Mayonnaise. Place mushroom on bottom of bun; top with handful of spinach. Replace top of ciabatta; repeat to make sandwiches. Serve immediately.