Uruguayan Chivito-Inspired Portobello Sandwich

Ingredients

• 4 large portobello mushrooms, stems removed
• 4 soft rolls
• 4 large eggs
• 6 oz mozzarella, sliced
• 1 jar roasted red peppers, drained
• 4 tbsp neutral oil or butter, divided
• 3 garlic cloves, minced
• 1/3 cup mayonnaise
• 2 tbsp Dijon mustard
• 2 tomatoes, sliced
• 4 lettuce leaves
• 1/2 cup sliced pickles
• Salt and black pepper

Steps

1. Wipe the portobellos clean and score the tops in a shallow crosshatch. Never soak them; mushrooms absorb water and a wet cap will steam rather than sear.
2. Season the caps with salt and pepper and rub them with 1 tablespoon of the oil and the garlic.
3. Heat 1 tablespoon of the oil in a heavy skillet over medium-high heat and cook the mushrooms gill side up for 4 minutes, then flip and cook 4 minutes more, pressing lightly with a spatula.
4. Cook until the caps have shrunk noticeably and released their liquid, then let that liquid cook away completely. A juicy mushroom will flood the sandwich.
5. Lay the mozzarella over the caps, cover the pan for 1 minute so it melts, then transfer to a plate.
6. Fry the eggs in the remaining oil until the whites are set and the yolks still runny, about 3 minutes.
7. Stir the mayonnaise with the mustard and spread it on the split rolls, then toast them cut side down in the pan for 1 minute.
8. Build each sandwich with lettuce, tomato, the cheesy mushroom, roasted pepper, a fried egg, and pickles, and press gently before serving.

Allergen note: Contains gluten, dairy, egg and mustard.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.