From “One Dish Meals” by the Culinary Institute of America. Makes 8 sandwiches; recipe can easily be halved or quartered.
Ingredients
8 portobello mushrooms
1/4 cup Madeira or port
3 tablespoons olive oil
2 garlic cloves, smashed
1/2 teaspoon dried oregano
2 teaspoons salt, or to taste
1 teaspoon freshly ground black pepper, or to taste
3 cups sliced onion
8 hard rolls, split
8 thin slices Swiss cheese
4 cups mixed baby greens
Directions
Preheat the broiler and place the oven rack in the upper third of the oven.
Remove the stems from the mushrooms, use a sharp paring knife to cut away the gills and discard. Combine the Madeira, 2 tablespoons of the olive oil, garlic cloves, oregano, 1 teaspoon of salt, and 1/2 teaspoon of the pepper in a large bowl. Add the mushrooms and toss to coat. Set aside for 10 minutes.
Heat the remaining olive oil in a saute pan over medium-high heat. Add the onion and cook until soft and translucent, 5 to 6 minutes. Season with the remaining 1 teaspoon of salt and 1/2 teaspoon of pepper.
Place the mushrooms on a baking sheet, brush with the marinade, and broil until browned and tender, about 4 minutes each side. When cool enough to handle, thinly slice each mushroom and place on entire sliced mushroom on the bottom half of each roll. Top with 1 slice of cheese.
Place the bottom half of each roll with the mushroom and cheese on a baking pan and broil until cheese is melted, about 2 minutes.
Top each sandwich with 1/4 cup of the onions, 1/2 cup of the greens, and the top half of the roll.
