In diner lingo, anything spinach is called “Popeye,” hence the name of these Grilled Portobello Popeye Club Sandwiches. Whip up a batch on your grill for your next family dinner or backyard barbecue.
Serve these tasty sandwiches with a crunchy side salad and maybe even some fries or chips. And don't forget dessert! Serve some chilly ice cream after your sandwiches, or present your guests with a delicious fruit tart.
How to Make Grilled Portobello Popeye Club Sandwiches
- Make marinade.
- Add veggies to let marinate.
- Heat the grill to medium high.
- Prep bread.
- Grill bread until just turning golden brown.
- Grill veggies until done to your liking.
- Assemble sandwiches and serve immediately.
Full directions for how to make Grilled Portobello Popeye Club Sandwiches are in the printable recipe card below.
Grilled Portobello Popeye Club Sandwich FAQs
Why are they called "club" sandwiches?
Although we often see club sandwiches made with a third slice of bread, they were originally made with two slices. Some people believe the name of the sadwiches came from club cars which date back to the late 1800s.
Can I use other mushrooms besides portobellos?
You can use whatever kind of mushrooms you prefer. Just know that most other mushrooms will be much smaller and or softer, so your sandiwches will likely be less structured than if you were to use portobello mushrooms.
- Here are more recipes for vegan sandwiches and wraps.
- Find more recipes for grilling in VegKitchen’s cookbook The Vegan Barbecue.
- Find more ways to make Special Occasions and Entertainingeasier and healthier.
Grilled Portobella Popeye Club Sandwiches
- ½ cup port wine dry red wine, or vegetable broth
- 3 tbsp soy sauce
- 1 ½ tsp dried rosemary
- 1 ½ tsp dried parsley
- 1 ½ tsp dried thyme
- 3 cloves garlic minced
- 2 tbsp ketchup
- ⅓ cup olive oil divided
- salt and black pepper
- 4 large portobello mushroom caps gills removed, lightly rinsed, and patted dry
- 2 medium zucchini trimmed and cut lengthwise into ¼-inch thick slices
- 1 12-inch loaf ciabatta bread, or 4 individual ciabatta rolls
- 2 large red bell peppers cut into quarters
- 1 medium onion cut into ¼-inch thick slices
- 1 cup vegan pesto
- 3 cups fresh baby spinach packed tightly
- In a 9x13" pan, combine the wine, soy sauce, dried herbs, garlic, ketchup, and 1 tablespoon of the olive oil. Season with salt and pepper, to taste.
- Add the mushrooms and zucchini slices and marinate for 15 minutes.
- Heat the grill to medium high.
- Cut the bread in half horizontally, removing some of the insides to create more room for the filling. Brush the cut sides with 2 to 3 tablespoons olive oil.
- Transfer bread to the grill, cut-side down. Grill until just turning golden brown, about 2 to 3 minutes. Remove and set aside.
- Grill the mushrooms, zucchini, bell peppers, and onion, brushing with remaining olive oil as needed, so the vegetables do not dry out. The grilling time will vary, but it should take about 5 minutes per side. Remove the vegetables from the grill as they are done cooking.
- To prepare the sandwiches, spread the cut sides of the bread with pesto. Layer the vegetables evenly over the sandwich starting with the mushrooms, then the zucchini, bell peppers, and onion. Layer with the fresh spinach, then add the top of the loaf.
- To serve, press down on the sandwich while cutting, using a serrated knife. Cut sandwiches into four sections and serve immediately.
This grilled vegetable sandwich recipe is from American Vegan Kitchen: Delicious Comfort Food from Blue Plate Specials to Homestyle Favorites* (© 2010, Vegan Heritage Press) by Tamasin Noyes. Visit Tamasin Noyes' blog, Vegan Appetite.
*This post contains affiliate links. If the product is purchased by linking through this review, VegKitchen receives a modest commission, which helps maintain our site and helps it to continue growing!