Thai Portabella Mushroom Sandwich

I recently came across Kettle Brand’s website to investigate a couple of new chip flavors they are coming out with this summer. As I was browsing their site, a competition they were having caught my attention. Basically, come up with a great recipe using our product. As I sat there and thought about it, I decided to give this a shot, and come up with a sandwich idea. I came up with a burger recipe using chips in the past as my kid just loves eating chip sandwiches, and well, so do I. So I decided to use one of their products, their Spicy Thai chips and come up with a simple sandwich that was complex in flavor and texture, all on delicious homemade bread.

Ingredients:

• 3 inches of lemongrass, cut into small sections
• 2 tbsp fish sauce
• 2 tbsp chili garlic sauce
• 2 kaffir lime leaves, sliced
• 1 Thai bird chili, seeds removed
• 1 orange, zested
• 2 tbsp canola oil
• 4 large portabella mushrooms, cleaned, stem and gills removed
• 1/4 cup of mayonnaise
• 1/2 tbsp garlic chili crisp
• 1/2 cup of Spicy Thai Kettle Brand Chips
• 1 great baguette, sliced in half, lengthwise
• 4 slices of provolone cheese
• 1/2 cup of fresh cilantro
• 1/2 cup of green leaf lettuce, thinly sliced

Begin by adding the lemongrass, fish sauce, chili garlic sauce, kaffir lime leaves, and orange zest to a food processor. Pulse until you have a rather smooth marinade. Scrape down and repeat the pulse until you have achieved that.  Remove the blade, and stir in the canola oil.

Add the cleaned portabello mushrooms into a large casserole pan, and pour over the marinade, making sure you get both the top and bottom of each mushroom. Cover with plastic wrap and let them marinade for one hour.

Mix the garlic chili crisp with the mayonnaise, stirring to incorporate everything, and place in the refrigerator until you are ready to use it.

Get your grill going on medium heat. I prefer to use charcoal as it gets some of that smokiness into those mushrooms adding another dimension in flavor.  Add the mushrooms to the grill, cover, and cook for about 5 minutes. Release the lid, turn the mushrooms over, and cook another 5 minutes.

After they are nice and tender, add a slice of provolone to each mushroom. Cover, and cook another minute or two, just until the cheese begins to melt. Remove and get ready to build the sandwich.

Take the bottom half of the sliced bread, and spread the mayonnaise mixture all over each one. Top with two of the Thai portabella mushrooms, add a generous amount of the crumbled Spicy Thai Kettle Brand chips over the mushrooms, and top with a generous amount of the lettuce and cilantro. Top with the remaining slice of bread and open wide.

Both my wife and I were blown away by these sandwiches. You got that freshness from the lettuce and cilantro right away, then the crunchy texture, which I think is needed before biting through the smoky Asian marinated mushroom, of which has that meaty flavor I love. Oh, and then the spicy mayonnaise that balanced everything out. I’m glad I came up with this idea as I know I will be making more of them as my wife and I loved them so much. Hope you enjoy.

Thai Portabella Mushroom Sandwich

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Prep Time 1 hour hr

Cook Time 12 minutes mins

Total Time 1 hour hr 12 minutes mins

Servings 2

Ingredients

  

• 3 inches of lemongrass cut into small sections
• 2 tbsp fish sauce
• 2 tbsp chili garlic sauce
• 2 kaffir lime leaves sliced
• 1 Thai bird chili seeds removed
• 1 orange zested
• 2 tbsp canola oil
• 4 large portabella mushrooms cleaned, stem and gills removed
• 1/4 cup of mayonnaise
• 1/2 tbsp garlic chili crisp
• 1/2 cup of Spicy Thai Kettle Brand Chips
• 1 great baguette sliced in half, lengthwise
• 4 slices of provolone cheese
• 1/2 cup of fresh cilantro
• 1/2 cup of green leaf lettuce thinly sliced

Instructions

 

• Begin by adding the lemongrass, fish sauce, chili garlic sauce, kaffir lime leaves, and orange zest to a food processor. Pulse until you have a rather smooth marinade. Scrape down and repeat the pulse until you have achieved that. Remove the blade, and stir in the canola oil.
• Add the cleaned portabello mushrooms into a large casserole pan, and pour over the marinade, making sure you get both the top and bottom of each mushroom. Cover with plastic wrap and let them marinade for one hour.
• Mix the garlic chili crisp with the mayonnaise, stirring to incorporate everything, and place in the refrigerator until you are ready to use it.
• Get your grill going on medium heat. I prefer to use charcoal as it gets some of that smokiness into those mushrooms adding another dimension in flavor. Add the mushrooms to the grill, cover, and cook for about 5 minutes. Release the lid, turn the mushrooms over, and cook another 5 minutes.
• After they are nice and tender, add a slice of provolone to each mushroom. Cover, and cook another minute or two, just until the cheese begins to melt. Remove and get ready to build the sandwich.
• Take the bottom half of the sliced bread, and spread the mayonnaise mixture all over each one. Top with two of the Thai portabella mushrooms, add a generous amount of the crumbled Spicy Thai Kettle Brand chips over the mushrooms, and top with a generous amount of the lettuce and cilantro. Top with the remaining slice of bread and open wide.
• Both my wife and I were blown away by these sandwiches. You got that freshness from the lettuce and cilantro right away, then the crunchy texture, which I think is needed before biting through the smoky Asian marinated mushroom, of which has that meaty flavor I love. Oh, and then the spicy mayonnaise that balanced everything out.