Food Recipes Lunch Sandwiches & Wraps Roasted Portobello and Vegetable Club Sandwiches 5.0 (6,129) Add your rating & review From Tom Valenti, a 1990 Best New Chef, now at Ouest in New York City. Satisfying Vegetarian Recipes By Tom Valenti Tom Valenti A 1990 Food & Wine Best New Chef, Tom Valenti is the executive chef of the Jockey Hollow Bar and Kitchen in Morristown, New Jersey. Known for his mastery of French and Italian cuisines at Ouest and Le Cirque, Valenti's illustrious culinary career has spanned more than four decades. Food & Wine's Editorial Guidelines Updated on May 31, 2017 Save Rate PRINT Share Close Photo: © James Baigrie Yield: 4 Cook Mode (Keep screen awake) Ingredients 2 large Portobello mushroom caps 1/4 cup pure olive oil Salt and freshly ground black pepper 1/2 cup mayonnaise 2 tablespoons Dijon mustard 2 tablespoons fresh lemon juice 1/8 teaspoon cayenne pepper 12 slices whole-grain bread, lightly toasted 1 avocado, sliced 1/4 inch thick 3 ounces shredded Gruyère cheese 1 cup packed arugula leaves 1 small European cucumber, very thinly sliced crosswise 2 cups packed alfalfa sprouts Directions Preheat the oven to 400°. Place the mushrooms on a rimmed baking sheet. Brush both sides of the mushrooms with the olive oil and season generously with salt and pepper. Roast the mushrooms for 15 minutes, or until tender and browned. Let cool, then thinly slice. In a bowl, blend the mayonnaise, mustard, lemon juice and cayenne. Season this aioli with salt and black pepper. Lay 4 slices of the toast on a work surface and spread them with aioli. Top with the sliced avocado and the shredded Gruyère. Spread 4 slices of toast on both sides with aioli and set on the sandwiches. Top with the arugula, cucumber, sliced Portobellos and sprouts. Cover with the remaining toast, cut the sandwiches in half and serve. Originally appeared: July 2001 Rate It Print