Directions

1. Place the portobello mushrooms into a large Ziploc bag along with 2 T olive oil, 2 T balsamic vinegar, a t of salt, and a pinch of black pepper.  Shake the bag and allow this to marinate at least 30 minutes or up to overnight.

2. Heat a cast iron pan or a large sauté pan over medium heat.  Add the mushrooms gill side down and sear until it begins to brown and caramelize.  You will want some deep caramelization happening here and the mushroom should shrink down by half.  When this happens, flip the mushroom and turn off the heat.  Add the roasted red peppers and allow the residual heat to heat them up, do not stir. 

3. Toast the sourdough in the toaster until it is lightly toasted.  Evenly spread the hummus on one side of the bread, top this with the arugula along with one tablespoon of the olive tapenade (or chopped kalamata olives) Zig zag the Terrapin Ridge Farms Avo Aioli Roasted Garlic Squeeze over the top.  Slice the portobello mushroom on the bias into 5 slices and add this and the roasted red peppers to the top of the sandwich.  Add the other slice of toasted sourdough, slice the sandwich in half and serve immediately.  Enjoy!