I am truly a "sandwich person", plus I love mushrooms. My true roots are in the south, so a po' boy is always a favorite. The combination of the three just works out perfectly for me. I get all my favorites in every bite. I know you will enjoy it, too!
Ingredients:
1 tbsp FRENCH'S® Worcestershire Sauce Products
3 tbsp FRENCH'S® Bold n' Spicy Brown Mustard
1 Portobello mushroom cap
1 slice yellow onion
2 tbsp vegetable oil
1 French bread roll, 6 inch, split
1/2 cup watercress, rinsed and trimmed
2 tomato slices
1 tsp salt
1/2 tsp pepper
Directions:
Preheat a gas grill, with a cover, to medium-high heat.
On both sides of the mushroom cap and onion slice, sprinkle the vegetable oil and season with the salt and pepper. Place on the hot grill and cook, turning once, for 8 minutes on each side or until grill marks appear.
During the last 3 minutes of cooking, place the roll, cut side down, on the outer part of the grill and toast slightly.
Remove the mushroom, onion, and bread from the grill. Slice the mushroom cap and separate the onion into rings. In a medium bowl, toss the mushrooms and onions with the Worcestershire sauce.
To assemble, evenly spread the spicy brown mustard on the cut sides of the roll. Place the mushroom mixture on the bottom half of the roll. Top with the watercress and tomato slices. Add the top half off the roll and serve. Makes 1 sandwich.
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