Instructions: Preheat the fryer.

Season each mushroom and slice of cheese with salt and pepper. Sandwich the slices of Mozzarella cheese between two portobello caps. Mix the herbs with the bread crumbs and season with Bayou Blast. Dredge each sandwich in the seasoned flour. Dip the sandwich in the egg wash, removing any excess. Dredge the sandwich in the herb bread crumbs. Fry each sandwich for 2 to 3 minutes or until the sandwich is golden brown. Remove from the fryer and drain on a paper-lined plate. Season with the Creole seasoning.

Spoon the Smoked Tomato Butter Sauce in the center of the plate and spread the rim with the sauce. Place the sandwich in the center of the sauce. Garish with basil.

This recipe yields 4 sandwiches.

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