Vegetarian Grilled Tri-Tip Sandwich
Elevate your sandwich game with this mouthwatering Vegetarian Grilled Tri-Tip Sandwich, a plant-based twist on a classic favorite. Featuring hearty, marinated portobello mushroom caps that mimic the savory richness of tri-tip, this recipe pairs smoky grilled mushrooms with fresh arugula, sweet roasted red peppers, and creamy provolone cheese, all tucked into toasted ciabatta rolls. A luscious mayo-Dijon mustard spread adds a tangy kick, while balsamic and soy marinade infuse deep, umami-packed flavors. Perfect for a quick yet impressive meal, this sandwich combines bold tastes and satisfying textures in every bite. Ideal for vegetarians and grill enthusiasts alike, it’s a sandwich that delivers big flavor with minimal fuss!
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Recipe Information
Ingredients
- 4 large Portobello mushroom caps
- 4 tablespoons Olive oil
- 2 tablespoons Balsamic vinegar
- 2 tablespoons Soy sauce
- 2 Garlic cloves, minced
- 1 teaspoon Fresh thyme leaves
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 4 Ciabatta rolls
- 2 cups Arugula
- 1 cup Roasted red peppers, sliced
- 4 slices Provolone cheese, sliced
- 4 tablespoons Mayonnaise
- 2 tablespoons Dijon mustard
Instructions
Clean the portobello mushroom caps by gently wiping with a damp cloth to remove any dirt. Remove the stems and use a spoon to scrape out the gills, if desired.
In a large shallow dish, combine the olive oil, balsamic vinegar, soy sauce, minced garlic, fresh thyme, salt, and black pepper to create the marinade.
Place the portobello mushroom caps in the marinade, ensuring they are well-coated. Let them marinate for at least 15 minutes, flipping halfway through.
Preheat a grill or grill pan over medium heat.
Remove the mushroom caps from the marinade and place them on the grill. Cook for about 5-7 minutes on each side, until tender and grill marks are visible.
While the mushrooms are grilling, slice the ciabatta rolls in half and lightly toast them on the grill for 1-2 minutes until golden.
In a small bowl, mix together the mayonnaise and Dijon mustard to make a spread.
Assemble the sandwiches: Spread the mayo-mustard mixture on both halves of the toasted ciabatta rolls. Place a grilled portobello on the bottom half of each roll, followed by a slice of provolone cheese, a handful of arugula, and a few slices of roasted red peppers. Top with the remaining half of the roll.
Serve the sandwiches warm and enjoy your flavorful Vegetarian Grilled Tri-Tip Sandwich!
Nutrition Facts
Calories |
2246 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 134.2 g | 172% | |
| Saturated Fat | 31.0 g | 155% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 80 mg | 27% | |
| Sodium | 5578 mg | 242% | |
| Total Carbohydrate | 199.9 g | 73% | |
| Dietary Fiber | 19.7 g | 70% | |
| Total Sugars | 29.4 g | ||
| Protein | 66.3 g | 133% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 875 mg | 67% | |
| Iron | 13.5 mg | 75% | |
| Potassium | 2789 mg | 59% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
