Recipe: Roasted Portobello Po'Boy (with tomatoes and mozzarella)

ROASTED PORTOBELLO PO'BOY

Cooking spray
1 large red onion, peeled and cut into 6 rounds
1 Tbsp. balsamic vinegar
1/2 tsp. dried oregano
1/4 tsp. salt (or to taste)
1/8 tsp. ground pepper
2 Tbsp. extra virgin olive oil
3 large Portobello mushrooms, preferably caps only
1 (12-inch) loaf whole-wheat Italian bread
1 garlic clove, cut in half
1 cup loosely packed baby arugula leaves or chopped arugula
8 sun-dried tomato halves, drained
3 oz. fresh part skim mozzarella, sliced thin (optional)

Preheat the oven to 400 degrees F. Coat a baking sheet lightly with cooking spray.

Heat a cast iron pan or other heavy skillet over medium-high heat. Arrange the onion slices in the dry pan and cook until they are golden and the bottoms are just starting to blacken in a few places, 2 minutes. Using tongs to hold them together, turn the slices and cook until they are golden and slightly charred on the second side, 1 minute. Transfer the pan-grilled onions to a platter and set aside. The onions can be made ahead and refrigerated for 2 to 3 days.

In a small bowl, use a fork to whisk together the vinegar, oregano, salt, pepper, and oil. Reserve 1 tablespoon of this marinade for later.

Wipe the mushrooms with a barely damp paper towel and using a brush, coat the mushrooms with the marinade. Place mushrooms on the prepared baking sheet, gills facing up.

Roast the mushrooms for 20-30 minutes. Transfer the mushrooms to a serving plate, placing them gill side up and cool them to warm or room temperature.

Meanwhile, halve the bread lengthwise and warm it in the oven, about 5 minutes. Using the cut sides of the garlic, rub them vigorously over the cut surfaces of the warmed bread. Discard the garlic.

TO ASSEMBLE THE PO'BOY:
Cover the bottom of the bread with the arugula. Halve the roasted mushrooms and arrange them over the greens. Top them generously with the pan-grilled onions. Layer the tomatoes over the onions. Add sliced mozzarella, if using. With a brush, coat the inside of the top half of the bread with the reserved marinade, then close the sandwich. Using a serrated knife, cut it crosswise into four servings. Serve immediately, or wrap each portion in plastic wrap and let sit at room temperature for up to 1 hour.

Makes 4 servings

Per serving: 262 calories, 12 g total fat (4 g saturated fat), 29 g carbohydrate, 11 g protein, 4 g dietary fiber, 460 mg sodium

Source: Dana Jacobi / the American Institute for Cancer Research