Grilled Portabella, Zucchini and green tomato on crusty sourdough club sandwich with boursin cheese,

Discussion in 'Recipes' started by, Feb 17, 2010.


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    1.5 loaves or 18 slices Sourdough bread
    6 Portabella Mushrooms stemmed and cleaned
    3 Zucchini sliced on bias diagonally at ¼''
    3 Green tomatoes sliced ½'-3/8''
    6 Sweet potatoes julienned
    1lg Jicama root peeled and julienned
    1 lg Celery root peeled and julienned
    6oz. Baby carrots peeled and julienned
    3 rounds Boursin cheese
    ¾ cup Extra Virgin Olive oil
    ¼ cup fresh parsley
    1/8 cup fresh oregano
    1 oz. Minced onion
    4 cloves garlic
    ¼ cup Rice wine vinegar
    1 tblsp Champagne vinegar
    1 tblsp. Vodka
    1 tsp. Wasabi paste
    Salt cayenne pepper, and black pepper to taste
    2 tsp. Granulated sugar
    2 qt. Peanut oil for deep frying
    24 Frilled toothpicks
    Cilantro leaves for garnish



    This idea had come to me while experimenting with other menu changes and the testing of daily lunch and brunch specials. This recipe blends powerful fusion of many backgrounds and flavors offers a healthful solution to the same OLE- same OLE. This one is a crowd pleaser and is very attractive when plated.
    - In food processor mix together ¼ cup olive oil, 1 tblsp champagne vinegar, parsley, oregano, onion, and garlic pulse till a paste is made. Add salt, pepper and cayenne to taste. Chill.

    Mix together 1/4 cup olive oil, rice wine vinegar, vodka, wasabi, sugar and salt and pepper to taste. Wisk together and chill.
    Spread olive oil on and season the Portabellas, tomatoes and zucchini. Grill on grill pan over medium- medium high heat till done reserve.
    Dress julienned root vegetables with wasabi dressing and return to chill.
    - Heat peanut oil to 350 degrees in appropriate pot and deep fry sweet potatoes till done. Lay out on paper towels to drain. Season with salt and pepper.
    Toast sourdough bread. Spread a little chimichurri on each piece. Then on first piece, lay a Portabella mushroom. Spread some boursin on top. Place second piece of toast on top and add some zucchini and green onion. Spread some more boursin on top. Cover with last piece of toast and insert toothpicks all of the way through. Cut sandwich into ¼'s. Place on the plate on the outer area of of the inner circle. Place some slaw on one side of center plate and then some sweet potato. Garnish with cilantro sprigs. Enjoy.