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.
ingredients
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
directions
HUNGRY FOR MORE?
SIGN UP FOR OUR ENEWSLETTER TO GET MENU INSPIRATION FROMLEADING CHEFS, NEWS ON THE LATEST FOODSERVICE TRENDS, AND PRO TIPS – DELIVERED TO YOUR INBOX.
SIGN ME UP
THE STORY OF SOY SAUCE
Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.
READ THE STORY OF SOY SAUCE