Name: Grilled Steak Sandwiches with Portobello Mushrooms, Glazed Vidalia Onions and Horseradish-Thyme Mayonnaise
Yield: 4
Ingredients: Glazed Vidalia Onions; 2 medium (about 1 lb) Vidalia onions, peeled and halved lengthwise; 2 tbsp extra virgin olive oil; 2 tbsp balsamic vinegar; 4 tsp apricot preserves; 1/2 tsp salt; Pinch ground red pepper; Horseradish Mayonnaise; 1/2 cup high-quality mayonnaise, such as Hellman's or Best Foods; 1/4 cup prepared white horseradish; 1/2 tsp dried thyme leaves; Sandwiches; Organic olive oil; 3 (1-1/2-inch-thick) filet mignon or New York steaks; 8 oz portobello mushrooms, stems discarded; 4 (7-inch) pieces of baguette, split in two, 8 slices of any artisan bread, or 4 croissants split; 2 cups watercress or mixed greens, rinsed until clean and spun or patted dry; Sliced fresh, ripe tomatoes (if in season)