Serves 2
¼ cup extra virgin olive oil
8 teaspoons floor
8 teaspoons sherry
2 tablespoons Worcestershire sauce
¼ teaspoon salt
Coarse black pepper to taste
1 small lemon, thinly sliced
2 large, firm Portobello mushroom
caps (at least 1 inch thick), gills scraped and caps sliced horizontally into 2
disks
Sea salt to taste
1 cup vegetable oil
2 slices extra-sharp yellow
cheddar cheese
2 brioche rolls, lightly toasted
2 thick slices heirloom tomato
A handful watercress or other
spicy greens
Dijon mustard or other mustard of
choice
Salt-and-vinegar potato chips
1.
Combine olive oil, flour, sherry, Worcestershire
sauce, salt, and pepper into a dish and mix with your fingers or a whisk. Dredge lemon slices and mushroom disks in the
sauce as you add them to the dish; season with sea salt. Let marinate for 30 to 45 minutes, turning occasionally.
2.
Preheat a grill or grill pan over medium-high
heat. Heat vegetable oil separately, in
large skillet, until hot but not smoking.
Fry lemon slices and mushroom disks, turning once, 1 to 1½ minutes. Transfer lemon slices and mushroom disks to
grill and grill, turning once, until well marked, 2 to 3 minutes.
3.
Make 2 stacks in this way: mushroom disk, cheese
slice, several lemon slices, mushroom, and cheese. Place on the grill until cheese melts, about
1 minute. Transfer the stacks to the
roll bottoms and top with tomato slices; season with salt and pepper. Add the greens. Slather the bun tops with mustard and set in
place. Serve with chips.
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