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Portabella Sandwich
My recent retirement coupled with Babe working from home presented a meal planning hole the first day; lunch. Babe came our of her home office and lovingly asked "What's for lunch?". She caught me flat footed. Out of all our retirement planning I never thought of having to make lunch. Former lunches consisted of business lunches or eating dinner leftovers. We don't eat leftovers for lunch anymore so we can have them for dinner the next night, a welcome break from making dinner for me. This is a riff of some similar sandwiches I found online. Each ingredient is gluten free. The combinations for this type of sandwich are endless. I hope you enjoy. Mangia. Ingredients
- Two packages of Portabella Caps, approx 12 ounces
- Your favorite cheese
- GF Bread
- Roasted Red Peppers
- Pesto (Pesto Genevose is GF and we buy it at our organic store.)
- Extra Virgin Olive Oil
- Garlic Powder
- Onion Powder
- Balsamic or Red Wine Vinegar
- Kosher Salt (to taste)
Directions
- Slice the Portabella's (quarter to half inch) and put in a large mixing bowl. Add five Tbs of olive oil and mix.
- Add half tsp of garlic and onion powders and enough salt to you your liking, mix.
- Add two Tbs of olive oil to the saute pan, swirl and turn the burner on to medium high heat. Add the shrooms once the oil is hot.
- Every once in a while stir the shrooms. Saute until caramelization sets in.
- About a minute before you stop sauteing add a couple of splashes of the vinegar and stir. Once the vinegar is well incorporated stop sauteing.
- Toast your bread. Add a slice of your favorite cheese to one slice and microwave for about 15 to 20 seconds. Melting time depends on your microwave setting. Set both bread slices on serving dish. Spread the pesto on the naked slice. Place the sliced roasted peppers on top of the pesto.
- Place the slices of shrooms on top of the melted cheese.
- Join the two halves and enjoy.
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