Mushrooms , Green Tomato , Remoulade , Sandwich
Best for: A hearty meatless sandwich night.
Oyster mushrooms bring meaty texture and crisp edges to a toasted roll. Quick-pickled green tomato and a punchy remoulade keep every bite bright and lively.
Grill: Direct medium-high heat, 425°F. Equipment: Grill basket, saucepan, heatproof bowl, tongs.
Ingredients
Pickling: 30 minutes. Total: 65 minutes.
- 1 medium green tomato, thinly sliced
- ½ cup apple cider vinegar
- ½ cup water
- 1 tablespoon sugar
- ½ teaspoon fine sea salt, for the pickle
- ½ cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- 1 teaspoon hot sauce
- ½ teaspoon smoked paprika, for the sauce
- 1½ pounds oyster mushrooms, tough stem bases trimmed, separated into palm-size clusters
- 3 tablespoons olive oil
- ½ teaspoon fine sea salt, for mushrooms
- ½ teaspoon smoked paprika, for mushrooms
- ¼ teaspoon black pepper
- 4 split sandwich rolls
- 2 cups shredded lettuce
Directions
Place green tomato slices in a heatproof bowl. Bring vinegar, water, sugar, and pickle salt to a simmer, pour over tomatoes, and let stand for 30 minutes. This is a quick refrigerator pickle, not a canning recipe.
Stir mayonnaise, mustard, lemon juice, hot sauce, and sauce paprika together. Refrigerate while cooking.
Preheat the grill and grill basket. Toss mushrooms with olive oil, mushroom salt, paprika, and pepper.
Grill mushrooms in the basket for 10–12 minutes, turning occasionally, until tender with crisp brown edges. Work in batches if needed to avoid crowding.
Toast the cut sides of the rolls on the grill for 30–60 seconds. Drain enough tomato slices for the sandwiches.
Spread rolls with remoulade. Fill with lettuce, hot mushrooms, and pickled tomato. Refrigerate any remaining pickles in their liquid and use within a week.
Grilling tip: Keep mushroom clusters fairly large; tiny pieces dry out before they develop a good char.
