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(Yield: 24 servings)
5 1/3 cups mayonnaise
3 cup Kikkoman Teriyaki Glaze
3 tablespoons balsamic vinegar
48 portobello mushroom caps (4-inch diameter)
24 red onion slices (1/2-inch thick)
olive oil, as needed
salt and pepper, as needed
1 cup Kikkoman Teriyaki Glaze
24 onion focaccia sandwich rolls, split
48 green leaf lettuce leaves
96 Roma tomato slices
To make Teriyaki Spread: Whisk together all ingredients until blended. Refrigerate, covered. (Yield: 6 cups)
For each serving, to order: Brush 2 mushroom caps and 1 onion slice with olive oil; season with salt and pepper. Grill on gas or charcoal grill until soft and browned; remove from grill and brush with 2 teaspoons teriyaki glaze. Brush cut sides of 1 roll with 2 tablespoons Teriyaki Spread. Layer bottom of roll with 2 lettuce leaves, 4 tomato slices, onion and mushrooms; cover with top. Grill on griddle or in sandwich press until warm and lightly browned on both sides. Serve warm with 2 tablespoons Teriyaki Spread on side for dipping.
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