A delightful twist on the classic grilled sandwich, featuring marinated portobello mushrooms and caramelized onions.
Combine the olive oil, minced garlic, salt, and pepper in a mixing bowl.
Mix the marinade thoroughly to ensure the flavors are well combined.
Slice the mushrooms and onions into thick pieces and coat them with the marinade.
Let the vegetables sit in the marinade for at least 30 minutes to absorb the flavors.
Preheat the grill to medium heat and place the marinated vegetables on it.
Brush the vegetables with additional marinade during grilling to keep them moist.
Grill the vegetables for about 10 minutes, turning occasionally, until tender and slightly charred.
Avoid overcooking the vegetables to maintain their texture.
Slice the bread rolls open and lightly toast them on the grill.
Toasting the bread enhances its flavor and prevents it from becoming soggy.
Layer the grilled mushrooms and onions onto the toasted bread.
Arrange the vegetables evenly for a balanced bite.
Press the sandwiches using a frying pan or a sandwich press for a few minutes.
Pressing the sandwich helps meld the flavors and creates a crispy texture.
Cut the sandwiches into portions and serve warm.
Serve with a side of salad or soup for a complete meal.
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