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From Tom Valenti, a 1990 Best New Chef, now at Ouest in New York City. Satisfying Vegetarian Recipes

Tom Valenti
July 2001

Gallery

© James Baigrie

Recipe Summary

Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 400°. Place the mushrooms on a rimmed baking sheet. Brush both sides of the mushrooms with the olive oil and season generously with salt and pepper. Roast the mushrooms for 15 minutes, or until tender and browned. Let cool, then thinly slice.

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  • In a bowl, blend the mayonnaise, mustard, lemon juice and cayenne. Season this aioli with salt and black pepper.

  • Lay 4 slices of the toast on a work surface and spread them with aioli. Top with the sliced avocado and the shredded Gruyère. Spread 4 slices of toast on both sides with aioli and set on the sandwiches. Top with the arugula, cucumber, sliced Portobellos and sprouts. Cover with the remaining toast, cut the sandwiches in half and serve.

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