This sandwich is meatless, but stacked and makes a satisfying meal.
- 4 slices of country sourdough bread, cut about ¾ inch thick
- 3 tablespoons olive oil
- 4 portobello mushroom caps (about 3 inches in diameter)
- 2 medium onions, sliced about ½ thick
- ½ teaspoon salt
- ¼ teaspoon freshly ground pepper
- ¼ cup crumbled Roquefort cheese
- 2 tablespoons mayonnaise
- Romaine lettuce leaves
- 2 medium onions, sliced
Brush the bread slices on both sides with 1 tablespoon of the olive oil. Remove the mushroom stems and scoop out the black gills from the caps. Brush the mushrooms and the onions with the remaining 2 tablespoons of oil and season with the salt and pepper.
Heat a grill pan over medium heat until hot enough to make a few drops of water sizzle. In batches if necessary, put the mushrooms and onions on the hot pan. Cover loosely with a sheet of aluminum and cook until brown on both sides, about 4 minutes per side. Remove the mushrooms to a cutting board and cut crosswise into ½ inch thick slices. Separate the onion into rings.
Toast the bread until light brown on both sides. Combine the cheese and mayonnaise and spread evenly over each bread slice. Put lettuce leaves on each bread slice and top each toast equally with tomatoes, mushrooms, and onions. Serve immediately.