Thai Portabella Mushroom Sandwich

I recently came across Kettle Brand’s website to investigate a couple of new chip flavors they are coming out with this summer. As I was browsing their site, a competition they were having caught my attention. Basically, come up with a great recipe using our product. As I sat there and thought about it, I decided to give this a shot, and come up with a sandwich idea. I came up with a burger recipe using chips in the past as my kid just loves eating chip sandwiches, and well, so do I. So I decided to use one of their products, their Spicy Thai chips and come up with a simple sandwich that was complex in flavor and texture, all on delicious homemade bread.

Thai Mushroom Sandwich Recipe

Ingredients:

  • 3 inches of lemongrass, cut into small sections
  • 2 tbsp fish sauce
  • 2 tbsp chili garlic sauce
  • 2 kaffir lime leaves, sliced
  • 1 Thai bird chili, seeds removed
  • 1 orange, zested
  • 2 tbsp canola oil
  • 4 large portabella mushrooms, cleaned, stem and gills removed
  • 1/4 cup of mayonnaise
  • 1/2 tbsp garlic chili crisp
  • 1/2 cup of Spicy Thai Kettle Brand Chips
  • 1 great baguette, sliced in half, lengthwise
  • 4 slices of provolone cheese
  • 1/2 cup of fresh cilantro
  • 1/2 cup of green leaf lettuce, thinly sliced

Begin by adding the lemongrass, fish sauce, chili garlic sauce, kaffir lime leaves, and orange zest to a food processor. Pulse until you have a rather smooth marinade. Scrape down and repeat the pulse until you have achieved that.  Remove the blade, and stir in the canola oil.

Add the cleaned portabello mushrooms into a large casserole pan, and pour over the marinade, making sure you get both the top and bottom of each mushroom. Cover with plastic wrap and let them marinade for one hour.

Mix the garlic chili crisp with the mayonnaise, stirring to incorporate everything, and place in the refrigerator until you are ready to use it.

Get your grill going on medium heat. I prefer to use charcoal as it gets some of that smokiness into those mushrooms adding another dimension in flavor.  Add the mushrooms to the grill, cover, and cook for about 5 minutes. Release the lid, turn the mushrooms over, and cook another 5 minutes.

How to make Thai Mushroom Sandwich Recipe

After they are nice and tender, add a slice of provolone to each mushroom. Cover, and cook another minute or two, just until the cheese begins to melt. Remove and get ready to build the sandwich.

Take the bottom half of the sliced bread, and spread the mayonnaise mixture all over each one. Top with two of the Thai portabella mushrooms, add a generous amount of the crumbled Spicy Thai Kettle Brand chips over the mushrooms, and top with a generous amount of the lettuce and cilantro. Top with the remaining slice of bread and open wide.

Both my wife and I were blown away by these sandwiches. You got that freshness from the lettuce and cilantro right away, then the crunchy texture, which I think is needed before biting through the smoky Asian marinated mushroom, of which has that meaty flavor I love. Oh, and then the spicy mayonnaise that balanced everything out. I’m glad I came up with this idea as I know I will be making more of them as my wife and I loved them so much. Hope you enjoy.

Thai Portabella Mushroom Sandwich
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Ingredients
  • 3 inches of lemongrass, cut into small sections
  • 2 tbsp fish sauce
  • 2 tbsp chili garlic sauce
  • 2 kaffir lime leaves, sliced
  • 1 Thai bird chili, seeds removed
  • 1 orange, zested
  • 2 tbsp canola oil
  • 4 large portabella mushrooms, cleaned, stem and gills removed
  • ¼ cup of mayonnaise
  • ½ tbsp garlic chili crisp
  • ½ cup of Spicy Thai Kettle Brand Chips
  • 1 great baguette, sliced in half, lengthwise
  • 4 slices of provolone cheese
  • ½ cup of fresh cilantro
  • ½ cup of green leaf lettuce, thinly sliced
Instructions
  1. Begin by adding the lemongrass, fish sauce, chili garlic sauce, kaffir lime leaves, and orange zest to a food processor. Pulse until you have a rather smooth marinade. Scrape down and repeat the pulse until you have achieved that. Remove the blade, and stir in the canola oil.
  2. Add the cleaned portabello mushrooms into a large casserole pan, and pour over the marinade, making sure you get both the top and bottom of each mushroom. Cover with plastic wrap and let them marinade for one hour.
  3. Mix the garlic chili crisp with the mayonnaise, stirring to incorporate everything, and place in the refrigerator until you are ready to use it.
  4. Get your grill going on medium heat. I prefer to use charcoal as it gets some of that smokiness into those mushrooms adding another dimension in flavor. Add the mushrooms to the grill, cover, and cook for about 5 minutes. Release the lid, turn the mushrooms over, and cook another 5 minutes.
  5. After they are nice and tender, add a slice of provolone to each mushroom. Cover, and cook another minute or two, just until the cheese begins to melt. Remove and get ready to build the sandwich.
  6. Take the bottom half of the sliced bread, and spread the mayonnaise mixture all over each one. Top with two of the Thai portabella mushrooms, add a generous amount of the crumbled Spicy Thai Kettle Brand chips over the mushrooms, and top with a generous amount of the lettuce and cilantro. Top with the remaining slice of bread and open wide.
  7. Both my wife and I were blown away by these sandwiches. You got that freshness from the lettuce and cilantro right away, then the crunchy texture, which I think is needed before biting through the smoky Asian marinated mushroom, of which has that meaty flavor I love. Oh, and then the spicy mayonnaise that balanced everything out.

 

If you enjoyed this post, please consider leaving a comment or subscribing to the RSS feed to have future articles delivered to your feed reader.

Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

Leave a Reply

Your email address will not be published. Required fields are marked *