This recipe originally started out as a Panini and tasted so good that we had to develope a way to make it on the campfire. Today, I think it is possibly the best sandwich we ever made. Paired with the Hoppin John it is out of this world.

Normally we would grill our Portobello’s directly on the grill, but in this case we will be using a skillet, on-stick will work best.

4              Portobello, gills removed and sliced

1              Onion, small and thinly sliced

2              Garlic cloves, chopped

6              Cups of Collard Greens chopped

¼             Teaspoon of ground Pepper

1/8         Teaspoon Salt

8              Slices of Rye Bread

4              Slices of Swiss cheese

4              Tablespoon of Dijonnaise

2              Tablespoon of Olive Oil

2              Tablespoon of Butter

Heat the oil in a large skillet over medium to high heat. Add the mushrooms and onions, stir occasionally, until browned.

Add garlic and cook for additional 30 seconds

Stir in the Collard Greens and season with salt and pepper.

Melt the Butter on the side and bush 8 slices of bread, one side only. Turn the bread over and spread one tablespoon of Dijonnaise on each.

Divide the mushroom/collard mixture upon four slices, add a slice of Swiss cheese and top with the remaining slices of bread, buttered side up.

Quickly wipe out the heated skillet and return it to the fire. Place four prepared sandwiches in the skillet and grill until golden brown.

Serve hot with your favorite chips or pair it with the Hoppin John. Unbelievable!