Vegetarian Grilled Tri-Tip Sandwich

Savor the smoky, savory flavors of this Vegetarian Grilled Tri-Tip Sandwich, a plant-based twist on a classic favorite that's perfect for lunch or dinner! Tender, marinated portobello mushroom caps are expertly grilled, serving as the hearty tri-tip substitute, while layers of creamy provolone cheese, peppery arugula, and sweet roasted red peppers create a harmony of textures and tastes. Served on toasted ciabatta rolls slathered with a zesty Dijon mayo spread, this vegetarian sandwich is both satisfying and bursting with flavor in every bite. Ready in just 35 minutes from start to finish, it’s a versatile, crowd-pleasing option for meat-free BBQs, weeknight meals, or picnic outings. Try this simple yet gourmet-inspired recipe and elevate your sandwich game!

Nutriscore Rating: 66/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

Ingredients

• 4 large Portobello mushroom caps
• 4 tablespoons Olive oil
• 2 tablespoons Balsamic vinegar
• 2 tablespoons Soy sauce
• 2 Garlic cloves, minced
• 1 teaspoon Fresh thyme leaves
• 0.5 teaspoon Salt
• 0.5 teaspoon Black pepper
• 4 Ciabatta rolls
• 2 cups Arugula
• 1 cup Roasted red peppers, sliced
• 4 slices Provolone cheese, sliced
• 4 tablespoons Mayonnaise
• 2 tablespoons Dijon mustard

Directions

Step 1

Clean the portobello mushroom caps by gently wiping with a damp cloth to remove any dirt. Remove the stems and use a spoon to scrape out the gills, if desired.

Step 2

In a large shallow dish, combine the olive oil, balsamic vinegar, soy sauce, minced garlic, fresh thyme, salt, and black pepper to create the marinade.

Step 3

Place the portobello mushroom caps in the marinade, ensuring they are well-coated. Let them marinate for at least 15 minutes, flipping halfway through.

Step 4

Preheat a grill or grill pan over medium heat.

Step 5

Remove the mushroom caps from the marinade and place them on the grill. Cook for about 5-7 minutes on each side, until tender and grill marks are visible.

Step 6

While the mushrooms are grilling, slice the ciabatta rolls in half and lightly toast them on the grill for 1-2 minutes until golden.

Step 7

In a small bowl, mix together the mayonnaise and Dijon mustard to make a spread.

Step 8

Assemble the sandwiches: Spread the mayo-mustard mixture on both halves of the toasted ciabatta rolls. Place a grilled portobello on the bottom half of each roll, followed by a slice of provolone cheese, a handful of arugula, and a few slices of roasted red peppers. Top with the remaining half of the roll.

Step 9

Serve the sandwiches warm and enjoy your flavorful Vegetarian Grilled Tri-Tip Sandwich!

Nutrition Facts

Serving size	(1434.0g)

Amount per serving	% Daily Value*
Calories	2428.2

Total Fat 147.0g	0%
Saturated Fat 34.6g	0%
Polyunsaturated Fat 5.3g
Cholesterol 140mg	0%
Sodium 5809.1mg	0%
Total Carbohydrate 210.9g	0%
Dietary Fiber 19.6g	0%
Total Sugars 30.1g
Protein 72.4g	0%

Vitamin D 52.0IU	0%
Calcium 1076.9mg	0%
Iron 14.0mg	0%
Potassium 2748.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 53.9%

Protein: 11.8%

Carbs: 34.3%