Portobello club sandwich with cashew ‘mayo’
2 large Portobello mushrooms
1 tbsp Planet Plant-Based coconut aminos
1/8 tsp chilli powder
1/2 tbsp smoked paprika
1/4 tsp black garlic powder OR regular garlic powder
1.5 tbsp water
1 tsp olive oil
1 ripe tomato, sliced
a large handful of arugula
3 large slices gluten-free bread
salt and pepper to taste
50g Planet Plant-Based cashew butter
juice from 1/2 lemon
2 tbsp water
1 tsp apple cider vinegar
1/2 tsp Planet Plant-Based date syrup
1/2 tsp mustard (optional)
Scrub the mushrooms clean, remove the stalks and outer fringes and slice in 1cm thick pieces. Transfer to a shallow plate.
In a small mixing bowl whisk together coconut aminos, oil, water, chilli, paprika, garlic, salt and pepper. Pour the marinade onto sliced mushrooms, make sure each slice is evenly coated. Set aside while you work on the rest of the sandwich components.
For the cashew ‘mayo’, add all the ingredients to a small bowl and whisk with a fork until smooth. Check for seasoning and store in the fridge until ready to use.
Preheat oven to 200C fan forced and line a baking sheet with parchment paper. Place marinated mushroom slices evenly (make sure they don’t overlap) and brush any remaining marinade on top. Bake for 15-20 minutes. Remove from the oven and toast the bread 3-4 minutes per side.
Build the sandwiches. Add a thick layer of cashew ‘mayo’ to the first bread slice, then arugula seasoned with a few drops of lemon juice, a couple slices of tomato, a generous helping of baked Portobello slices and close with a second bread slice with mayo on both sides. Repeat these steps one more time so you have a three-layer sandwich. Cut the sandwich in half and serve immediately.