Eating Well Pbt (Portabello, Basil & Tomato Sandwich)

The PBT: a vegetarian BLT that swaps bacon for grilled portobello mushrooms and lettuce for a full cup of fresh basil. Layered on garlic-rubbed grilled sourdough with a light lemon-sour cream mayo, this sandwich has substance and flavor that makes you forget anything is missing.

Slice the portobello caps thin, about ⅛ inch. Thin slices grill in 2 to 3 minutes per side and develop more surface area for browning than thick planks. That golden, slightly charred surface is where the meaty, umami flavor lives.

Rubbing the toasted bread with a halved garlic clove is an old Italian trick. The rough toast surface acts like a grater, releasing garlic oils into the bread. It’s subtle but adds a savory depth that plain bread doesn’t have.

The spread mixes reduced-fat mayo with nonfat sour cream (or yogurt) and fresh lemon juice. It’s lighter than straight mayo but still creamy enough to bind the sandwich layers together.

Chef Tips

• Brush the mushroom slices lightly with olive oil before grilling. Dry mushrooms stick and tear.
• Toast the bread on the grill or under the broiler for matching char marks and a sturdy base that won’t get soggy.
• Layer basil first, then mushrooms, then tomato. The basil between bread and mushroom acts as a moisture barrier.
• Season the mushrooms and tomatoes with salt and pepper as separate layers for the best flavor distribution.

Variations

• With mozzarella: Add a slice of fresh mozzarella on top of the warm mushrooms for a caprese-style sandwich.
• Balsamic drizzle: Replace the lemon mayo with a balsamic glaze for a richer, sweeter finish.
• Ciabatta swap: Use grilled ciabatta instead of sourdough for a crustier, more Italian-style sandwich.