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Rainforest Cafe The Plant Sandwich

By Todd Wilbur


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Inside each Rainforest Cafe, customers are immersed in a thunder and lightning storm every twenty minutes. But don't worry, you don't have to bring your umbrella, since the rain only falls over specially designed troughs that recycle the water and ready it for the next down pour.

This sandwich was introduced in 1998 and uses Rainforest Cafe's delicious balsamic vinaigrette to marinate the mushrooms, making it one of the most delicious portobellos you've ever munched on. For this clone, prepare the vinaigrette and marinate the mushrooms a couple hours before you plan to assemble the sandwich.

Nutrition Facts
Serving Size–1 Sandwich
Total Servings–4
Calories per serving–335
Fat per serving–11g

Source: Low-Fat Top Secret Recipes by Todd Wilbur.

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Balsamic Vinaigrette
  • ½ cup mayonnaise
  • 5 teaspoons balsamic vinegar
  • 1 tablespoon water
  • ½ teaspoon cracked black pepper
  • ¼ teaspoon garlic powder
  • 1/8 teaspoon onion powder
  • 1/8 teaspoon lemon juice
  • Pinch ground black pepper
  • Pinch salt
Sandwich
  • 4 portobello mushroom caps
  • 1 medium zucchini, sliced thinly lengthwise
  • 1 red bell pepper, seeded and quartered
  • 7 large romaine lettuce leaves, chopped
  • 2 tablespoons Caesar salad dressing
  • Fat-free butter-flavored spray
  • Handful fresh spinach leaves
  • 8 slices 7- or 9-grain bread
  • Do This
    • Restaurant/Brand
      Rainforest Cafe
    • Instructions

      1. Prepare the balsamic vinaigrette by mixing the ingredients in a small bowl until smooth.

      2. Place the mushroom caps into a large resealable plastic bag. Pour the balsamic vinaigrette into the bag, seal it up, and chill for an hour or two.

      3. When the mushrooms have marinated, preheat your barbecue or indoor grill to high temperature.

      4. Place the mushrooms caps on the grill along with the zucchini and quartered bell pepper with the skin side down. Cook the zucchini for 3 to 4 minutes per side, and the mushrooms for 5 to 7 minutes per side. Leave the bell pepper with the skin side facing the heat for the entire time, until the skin is well charred.

      5. In a medium bowl, toss the chopped lettuce with the Caesar dressing until it's well coated.

      6. Preheat a large skillet over medium heat.

      7. When you are ready to build the sandwiches, spray a light coating of butter spray over the face of each slice of bread.

      8. Build each sandwich by first arranging a few spinach leaves on the face of one slice of bread, followed by about ¼ of the tossed romaine lettuce.

      9. Place a grilled Portobello mushroom cap on the lettuce.

      10. Remove the charred skin from one of the bell pepper quarters and slice the pepper in half, lengthwise. Place the two slices on the sandwich.

      11. Cut one grilled zucchini slice in half, across the middle and arrange the slices on the sandwich.

      12. Top the sandwich with a grilled sliced of bread. Cut the sandwich diagonally and stick a toothpick in each half. Repeat for the remaining sandwiches.

      Makes 4 sandwiches.

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