PORTABELLO SANDWICHES WITH JALAPEÑO-YELLOW MARINARA SAUCE

Portabello Sandwiches

Ingredients Weight Measure
Portabello mushrooms, medium sized 24 ea.
Balsamic vinegar 6 oz.
Red wine 6 oz.
TABASCO® brand Green Jalapeño Pepper Sauce 3 oz.
Red tomatoes, vine ripe, cut into 1/8" slices 12 slices
Yellow tomatoes, vine ripe, cut into 1/8" slices 12 slices
Basil sprigs, whole 12 leaves
Proscuitto ham, cut into 1 oz. slices 12 slices
Fresh buffalo mozzarella cheese, 2 oz. slices 24 oz. 12 slices
Lemon thyme, for garnish 12 sprigs
Salt and white pepper to taste

Jalapeño-Yellow Marinara Sauce

Ingredients Weight Measure
Garlic cloves, minced 5 ea.
Butter 4 oz.
Scotch bonnet peppers, minced 2 ea.
Spanish onions 6 oz.
Chili powder 1 oz.
Tomato paste 2 Tbsp.
TABASCO® brand Green Jalapeño Pepper Sauce 2 oz.
Chicken stock 4 oz.
Yellow tomatoes 5 ea.
Carrot, fresh 1 ea.
Salt and pepper to taste

Garnishes

Ingredients Weight Measure
Thyme as needed
TABASCO® brand Original Red Sauce as needed
TABASCO® brand Green Jalapeño Pepper Sauce as needed

Method

  1. To make the Portabello Sandwiches, wash the portabello mushrooms and remove the gills from the bottom of the mushrooms. In a stainless steel bowl, whisk together vinegar, wine and TABASCO® Green Jalapeño Pepper Sauce. Pour over the mushrooms and let marinate for 30 minutes.
  2. Neatly "X" the mushrooms on an open-flamed broiler. Place on a sheet pan and place pan in a preheated 375°F oven for 4 to 5 minutes.
  3. To make the Jalapeño-Yellow Marinara Sauce, sauté the garlic with the butter and add the peppers and onions. Sauté for a few moments; then add chili powder, tomato paste and TABASCO® Green Jalapeño Pepper Sauce. Cook for a few seconds; then deglaze with the chicken stock and add the tomatoes and carrots. Cook for approximately 30 minutes; then puree and strain through a china cap.
  4. To assemble sandwich, alternate red tomato, yellow tomato, basil, proscuitto and cheese to give a colorful effect when slicing.
  5. Place the warm sandwich in the center of a plate. Garnish with thyme and drops of TABASCO® Original Red Sauce and TABASCO® Green Jalapeño Pepper Sauce.

Yield: 12 servings