Last week I said from Thursday at 11am till Sunday night, I’ve got college basketball brain. I know most of my readers don’t care for sports, so I won’t bore you with my bracket standings. But I will express these past few days have been so fun.. lots of good games and eating lots of food! Oh and my Indiana Hoosiers are still in it to win it! And that makes me very happy.
You know what else makes me happy – a hearty veggie sandwich. We’ve all been out to eat with that one friend who orders the vegetarian sandwich…and the sandwich is the SADDEST thing you’ve ever seen. I’d never pay a restaurant to feed me sprouts, cucumber and tomatoes smashed between bread and call it a meal. I’m getting depressed just thinking about it.
So if I’m going to share a veggie sandwich, it’s going to be good. And let me tell you, this recipe is man approved. We ate this Portobello Sandwich twice in 24 hours. That’s a big deal for 2 reasons. One, I’m not a fan of leftovers unless if I can turn it into a different meal. Two, my husband didn’t even complain. He was happy to be meat free for another meal.
Honestly, if you make this sandwich, you won’t even miss the meat. I think portobello mushrooms are very filling and the roasted pepper sauce is so flavorful. I could’ve had a meal of bread with the roasted pepper sauce and been content. This sandwich is also loaded with grilled onions, fresh basil, spinach and goat cheese. It really brings those other veggie sandwiches to shame.
- 4 Portobello mushroom caps
- 2 tbsp extra virgin olive oil, divided
- 2 garlic cloves
- 2 thick slices of onion
- 1 loaf of crust ciabatta bread (enough for 4 sandwiches)
- 1/2 cup bottled roasted red bell peppers, rinsed and drained
- A few basil leaves
- 1 tbsp dry roasted almonds, chopped
- 1 tsp red wine vinegar
- 1/2 cup goat cheese crumbles
- 1 cup fresh baby spinach
- 12 basil leaves
- Preheat broiler to high.
- Heat a pan over medium-high heat. Remove gills from mushrooms using a spoon; discard gills. Combine 1 1/2 tablespoons oil and half of garlic. Add mushrooms & onions to a resealable bag and pour in olive oil. Make sure mushrooms and onions are equally coated. Place mushrooms and onion slices in pan, and cook for 5 minutes on each side or until tender. Remove from heat. Sprinkle mushrooms with salt. Separate onion slices into rings.
- Place bread slices on a baking sheet. Broil for 1 minute or until bread is lightly browned.
- Place remaining 1 1/2 teaspoons oil, remaining garlic, roasted red peppers, basil, almonds, and vinegar in a food processor, and process until smooth. Taste & season with salt and pepper if needed. Spread red pepper sauce evenly over each bread slice; top 4 bread slices evenly with cheese, 1 mushroom, onion rings, spinach, and basil. Top with remaining 4 bread slices, sauce side down.
Recipe from Cooking Light, April 2013 Issue