YIELD: 24 servings
| Walla Walla Onion Relish: | |
|---|---|
| 4 lbs. | Walla Walla or other sweet onions, sliced ¼" thick |
| ¼ cup | olive oil, divided |
| 1 qt. | seeded, diced tomato |
| ½ cup | (3 oz.) shredded fresh basil |
| ⅓ cup | (3 oz.) seeded, diced jalapeño pepper |
| ¼ cup | white wine vinegar |
| 1 tsp. | salt |
| 1 tsp. | pepper |
| Grilled Portobello Sandwiches: | |
| 24 | (4 to 5 oz. each) portobello mushroom caps |
| Olive oil, as needed | |
| 48 slices | sourdough bread |
| Salt and pepper, as needed | |
| 24 | (1 oz. each) slices fontina, jack or other mild semi-soft cheese |
| 24 | fresh basil sprigs |
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For onion relish: Divide onion slices between 2 sheet pans. Drizzle 2 Tbsps. olive oil over each pan and toss onion slices to coat. Bake at 400°F, stirring occasionally, until tender and lightly browned, about 30 minutes. Remove from oven and let cool.
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Coarsely chop onion. Mix onion with remaining relish ingredients. Let stand at room temperature for about 30 minutes to marry flavors.
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Per order: Lightly score top of 1 portabella mushroom cap in a diamond pattern. On the gill side, cut a shallow X in the center where stem was attached. Brush mushroom cap with olive oil and season with salt and pepper. Bake at 550°F until tender and lightly browned, turning once, about 5 minutes.
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Meanwhile, grill or toast 2 slices of sourdough.
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To assemble sandwich: Place 1 portobello cap on 1 slice grilled bread. Top with ⅓ cup relish and 1 slice cheese. Partially cover with second slice of bread. Broil in oven or salamander until cheese melts, about 1 minute. Garnish with a basil sprig.
Recipe and photo: Sodexo Corporate Services' “4 Seasons of Flavor” promotional series
