Portobello French Dip Assembly Instructions

Portobello French Dip Assembly Instructions

Sara ReillyJanuary 31, 2022

Meatless Monday, January 31, 2022

Description:

Marinated & sliced grilled portobello strips and caramelized onion on house ciabatta rolls with optional Swiss cheese and a vegan au jus for dipping. Served with steak fries with a pimento aioli and a fresh green salad with broccoli, red onion and golden raisins in a white balsamic vinaigrette.

Contents:

  • 1 pan portobello and onions
  • 1 bag Swiss cheese (not vegan)
  • 1 bag buns
  • 1 container condensed jus
  • 1 bag steak fries
  • 1 container aioli
  • 1 container salad
  • 1 container dressing
Directions:
  • Preheat oven to 400. Once up to temperature, place fries on an oiled sheet pan and place into oven along with the covered pan of mushrooms. Bake both pans for 20+ minutes until 165 degrees flipping fries halfway through. Alternatively mushrooms can be reheated in a fry pan over medium low heat with a tablespoons of butter or neutral cooking oil. 
  • Slice buns and toast them under a broiler or heat flat side down in a dry fry pan over medium heat.
  • If using Swiss cheese, divide the heated mushrooms and onions onto the bun bottom and put cheese on top then place under the broiler for a minute to melt the cheese if desired. Watch carefully not to burn.
  • Heat au jus with as much water as desired to taste in a sauce pan on medium high heat until 165 degrees.
  • Toss salad with as much dressing as desired.

    Plating:

    • Serve sandwiches and fries on dinner places with a ramekin of jus for dipping and a dollop of aioli for the fries.
    • Serve salad on small plates or in bowls.