Grilled Portabella Sandwich with Artichoke Aïoli

Preparation info

  • Difficulty


  • Serves


Appears in

Cooking One on One

Cooking One on One

By John Ash

Published 2004

  • About


  1. Artichoke Aïoli
  2. 4 4-inch squares of focaccia, sliced in half
  3. cups lightly packed tender young arugula
  4. 2 medium red bell peppers, charred, peeled, and halved
  5. 4 Grilled Portabella Mushrooms
  6. Salt and freshly ground pepper


Liberally spread dressing on each half of the focaccia. Top the bottom halves with the arugula, bell peppers, and a mushroom. Season with salt and pepper, place the top halves of focaccia on top, and press gently together. Eat!