Grilled Portobello Sandwich with Caramelized Onions, Capers and Sun-Dried Tomatoes

Yummy and meaty, this sandwich will satisfy the most discriminating palate--from vegan to burger munchers. Packed with flavor, sensationally seasoned and hearty enough for a lumberjack, this sandwich is great for barbecues and picnics...when you want more than just the same old thing.

Makes 6 sandwiches

Ingredient List: 

Portobello mushrooms
6 Portobello mushrooms, stems removed, gills intact, brushed free of dirt
2-3 tablespoons extra virgin olive oil
1 tablespoon balsamic vinegar
generous pinch crushed red pepper flakes
sea salt

caramelized onion topping
extra virgin olive oil
2-3 cloves fresh garlic, thinly sliced
5-6 red onions, thin half-moon slices
sea salt
generous pinch crushed red pepper flakes
3 tablespoons capers, drained well, do not rinse
8-10 sun-dried tomatoes (not oil-packed), soaked until tender, diced
juice of 1/2 lemon

12 slices whole grain sourdough bread
6 leaves fresh Romaine lettuce
1-2 containers alfalfa sprouts (optional)

Step By Step Instructions: 

Preheat the grill to hot or warm a lightly oiled grill pan over medium heat. Whisk together olive oil, vinegar, red pepper flakes and a generous pinch of salt. Rub each mushroom thoroughly with the oil mixture and grill on both sides until tender and lightly browned, 5-6 minutes each side. Set aside.

Place a small amount of oil, garlic and onions in a deep skillet and turn heat to medium. When the onions begin to sizzle, add a pinch of salt, a generous dash of mirin and red pepper flakes and sauté for 3-4 minutes. Add capers and sun-dried tomatoes, season lightly with salt and continue to cook, stirring frequently until the onions begin to caramelize, as long as 25 minutes(depending on how dark you like your onions). Remove from heat, stir in lemon juice and set aside to cool slightly before making the sandwiches.

To assemble the sandwiches, brush one side of each slice of bread lightly with oil and grill, oil-side down, until lightly browned, about 2 minutes. Lay the bread slices, grilled side down, on a dry work surface. Lay a lettuce leaf on six slices of the bread. Lay a whole Portobello mushroom on top of the lettuce. Mound caramelized onion topping on each mushroom and top with sprouts, if desired. Lay the balance of slices of grilled bread on top and serve.