Portobello Parmesan Sandwich with Rosemary Mayonnaise

Name: Portobello Parmesan Sandwich with Rosemary Mayonnaise
Yield: Serves 4
Ingredients: 2 tablespoons fresh lemon juice; 1 tablespoon fresh rosemary leaves; 1 large egg yolk; Kosher salt and freshly ground black pepper; 3/4 cup grapeseed or other neutral oil; 1/4 cup extra-virgin olive oil, plus more as needed; 4 large portobello mushroom caps; 4 kaiser rolls, split; Pickled Long Red Chiles (page 248), to taste; 2 cups loosely packed arugula leaves; 1-ounce block Parmigiano-Reggiano cheese

January 24, 2012

This will delight vegetarians—and carnivores, too. The warm, meaty mushrooms are so satisfying, especially when topped with pickled chiles, arugula, and Parmesan shavings. Fragrant fresh rosemary, which too often overpowers, adds a subtle depth of flavor to homemade mayonnaise, which is key here.

Recipe notes

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