Recipe courtesy of Laura Vitale
Show: Simply Laura
Episode: 15-Minute Meals
Print
Total:
15 min
Active:
15 min
Yield:
4 servings
Level:
Easy
Total:
15 min
Active:
15 min
Yield:
4 servings
Level:
Easy

Ingredients

  • 3 tablespoons extra-virgin olive oil, plus more for tossing
  • 2 teaspoons salt-free steak seasoning 
  • 2 teaspoons Worcestershire sauce 
  • Kosher salt and freshly ground black pepper 
  • Four 5-inch round Portobello mushrooms, stem and gills removed 
  • 4 slices Swiss cheese or any cheese of your choice 
  • 6 tablespoons mayonnaise 
  • 4 teaspoons chopped fresh chives 
  • 4 teaspoons whole-grain mustard 
  • Eight 1/2-inch slices sourdough bread 
  • 2 cups baby arugula

Directions

Watch how to make this recipe.

Special equipment: a grill pan

For the mushrooms: In a small bowl, mix together the oil, steak seasoning, Worcestershire sauce and some salt. Brush the mixture on both sides of each mushroom and set them aside to marinate a little while you preheat your grill pan.

Heat a grill pan over medium-high heat. Add the mushrooms top-side down and cook until tender, about 3 minutes on each side, topping each mushroom with a slice of cheese when it has 1 minute left on the second side; let it melt. If needed, cut the mushroom to make sure it will fit your bread nicely.

Meanwhile, in a bowl, stir together the mayonnaise, chives, mustard, a small pinch of salt and some black pepper. In another bowl, toss together the arugula, salt, pepper and some olive oil.

Place a dollop of the mayo mixture on one side of 1 of the slices of bread. Top with a mushroom and some dressed arugula, then place another piece of bread on top, give it a gentle press and cut in half. Repeat with the remaining ingredients. 

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