Rinse Portobello caps with cool water and pat dry.

In a large bowl, combine 3 of the cups of honey with 8 cups of warm water, add salt and stir to blend. Add Portobello caps and soak for 10-15 minutes.

Heat grill and place Portobello caps on medium-high heat for 5-6 minutes per side. Place 2 slices of Swiss cheese on top of each cap and place buns open side down away from heat for 2 minutes. Before removing, take the last cup of honey and glaze the Portobello caps.

Remove from heat, place one Portobello cap on each bun!

Recipe courtesy of Chef Michell Sanchez, Grilling Expert and Owner/Executive Chef of Latin House Grill, made for the National Honey Board