These portobello and pepper french dip sandwiches are loaded with flavor
This vegetarian dish is loaded with flavor and texture. It pairs well with the Merlot and Two Twisted Posts Winery. It appears in Un-Wine’d, which airs Saturdays at 1:00 p.m. on VPM PBS.
Watch past seasons and current episodes on the PBS app or PBS website. Check the broadcast schedule for local listings. To discover more recipes seen on Un-Wine’d, please click here.
What You’ll Need:
- 4 to 5 portobello mushrooms, cleaned and sliced in ½” slices
- 3 bell peppers, cut into strips
- 2 zucchini, cut into ¼” strips, optional
- 1 T. olive oil
- Salt and pepper
- 3 T. butter
- 1 large onion
- ½ c. white wine
- 1 T. soy sauce, 2 T. steak sauce
- 2 c. stock, vegetable or beef
- 8 slices provolone cheese
- ⅓ c. mayonnaise
- ½ t. minced garlic
- 1 T. freshly grated horseradish
- ¼ t. Salt
- Pinch of pepper
- 2 - 14” baguettes
Step 1: Preheat the oven to 450 F.
Step 2: Place the mushroom slices, pepper strips, and zucchini, if using, on a cookie sheet.
Step 3: Drizzle with the olive oil and sprinkle with salt and pepper. Roast for 7 - 10 minutes or until the vegetables begin to soften.
Step 4: In a medium frypan, melt the butter over high heat. Allow the butter to begin to brown then add the onion and saute until the onions begin to soften.
Step 5: Add the white wine then the soy sauce, steak sauce, and stock. Simmer for five minutes.
Step 6: In a small bowl mix together the mayonnaise, garlic, horseradish, salt, and pepper.
Step 7: Preheat the oven broiler.
Step 8: Split the baguettes and broil lightly on both sides. Spread with mayonnaise mixture.