THAI PORTABELLA MUSHROOM SANDWICH ENJOY DAN:

      THAI GRILLED PORTABELLA MUSHROOMS SANDWICH by CHEF DAN:

Serves 2

INGREDIENTS:

1 stalk of lemongrass cut into small sections

2 tablespoons fish sauce

2 tablespoon chili garlic sauce

Zest of one orange

Zest of one lime

1 jalapeño pepper, seeds removed

2 tablespoon grape-seed oil

4 portabella mushrooms, cleaned stem and grill removed

1 roasted red pepper

1/4-cup sun dried tomatoes

1/4-cup THAI mayonnaise, recipe to follow

4 slices provolone cheese

1/2-cup cilantro

1/2-cup lettuce, thinly sliced

Caibatta bread, sliced in big pieces

DIRECTIONS:

1.   In a blender add lemongrass, fish sauce, chili sauce, jalapeno zest of lime and orange.

2.   Pulse until you have a smooth marinate, stir in oil.

3.   In a zip-lock bag add mushrooms and marinate, refrigerator for 1 hour.

4.   Heat you grill to medium, remove mushrooms from marinate.

5.   Place on grill, cover and cook 5 minutes on each side.

6.   Add the cheese and sun dried tomatoes, cook 1 minute more.

7.   Place big pieces of caibatta bread and toast until nice and crispy.

8.   On the bottom half spread mayonnaise, top with portabellas, cilantro and lettuce.

9.   You can make this an open face sandwich.

THAI MAYONNAISE:  makes 1-1/3-cup

1 Cup mayonnaise

2 scallions, thinly sliced

1/4-cup EACH basil and cilantro

2 tablespoons sweet chili sauce

1/4-teaspoon curry powder

1 tablespoon lime juice

DIRECTIONS:

In a blender blend all ingredients until smooth.