INGREDIENTS
1 Tbsp. unsalted butter
4½ Tbsp. olive oil, divided
2 medium yellow onions, thinly sliced
¾ tsp. kosher salt, divided
3 large portobello mushroom caps
2 heads endive
1 tsp. minced garlic
1 Tbsp. lemon juice
¼ tsp. freshly ground black pepper
1 red bell pepper, stemmed, seeded and quartered
1 tsp. dried oregano
1 tsp. paprika
4 hoagie rolls, sliced lengthwise
8 slices provolone cheese
PREPARATION
• In a heavy skillet over medium heat, melt the butter with 1œ tablespoons olive oil. Saute the onions, stirring often, until browned, about 20 minutes. Stir in Œ teaspoon salt. Set aside and keep warm.
• Preheat a gas grill or prepare a charcoal grill for medium-high heat.
• Use the edge of a small spoon to scrape away the black gills of the mushroom caps. Discard the gills.
• Trim the ends of the endive without removing the stem holding the leaves together. Slice each head in half lengthwise.
• Combine the garlic, lemon juice, remaining 3 tablespoons olive oil, remaining œ teaspoon salt and black pepper in a small bowl. Lightly brush both sides of the peppers, endive and mushroom caps with the mixture. Sprinkle the mushroom caps with the oregano and paprika.
• Add the peppers, mushroom caps and endive to the grill. Cook, uncovered, until the vegetables are charred and begin to brown on both sides, about 3 minutes per side for the endive, 4 minutes per side for the mushrooms and 5 minutes per side for the peppers.
• Slice the peppers and mushrooms into œ-inch strips and separate the leaves of the endive.
• Divide the endive, pepper and mushroom strips among the rolls. Top each with 2 slices provolone and evenly divide the sauteed onions among the sandwiches. Serve hot.
This article appears in Readers’ Choice 2016.