Monday, September 6, 2010

Monday Menu: Barbecued Rib Sandwich

That's smoked, pulled meat (veal) with marinated, grilled portabellas and oven-roasted tomatoes.

I cut the mushrooms horizontally and marinated them in commercial dressing for over an hour on the counter.

Could have made my own, but why not use what is to hand?

I set the grill to "high" and it took almost an hour to cook these the way I wanted.  Turning, turning, waiting for them to exude all their excess moisture and concentrate their flavor.

You can almost see the umami.

Finally, they were flat, a little shrunken, and nicely browned.

In the meantime, a bunch of tomatoes were coated in sunflower oil, salt, and placed in a 400f oven for about an hour.

Ready for a sandwich. The excess was frozen for sauces, later.

Great flavor and texture combination. Sweet BBQ sauce on the meat, mustard on the buns.  Sweet/sour, more sour with the marinated mushroom and more sweet with the roasted tomato.

Layers of perfection! It was a bit of a time commitment to make, but for someone who doesn't have sandwiches that often  - well - I had put a lot of thought into how it was going to go down, and was completely satisfied with the result.