March 28, 2011

Grilled Portobello & Goat Cheese Sandwiches

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Sandwiches... I love sandwiches. And nothing says comfort food like a grilled or toasted warm sandwich with each crunchy bite oozing with cheese. I was able to come home for lunch today from work and I KNEW exactly what I wanted to have. 


I have a lot of friends these days that have become vegetarians and although I completely respect them for it and follow closely along with my diet, I still love my meat. Now with that being said, I don't eat meat every since day because I do understand that too much meat is also not a well balanced diet so in between my bison burgers, shrimp scampi and chicken tacos I try to add the basics to meals... fruits, vegetables and nuts. Portobellos are just one of those amazing veggies that have such a meaty consistency to it which makes them perfect for burgers and sandwiches. When I am pretending to be a vegetarian I keep in mind that my food needs to have bold flavors and good crunchy bites because that is where you can really put a vegetarian dishes above the rest.

There are certain ingredients that you want to put on everything, mine being the obvious goat cheese and my other closet ingredient being pesto... I mean how can you go wrong they are just so good. This rustic-style sandwich puts together the the meaty portobellos, mild goat cheese and salty cheesy robust green-olive pesto, your taste buds will be dancing. (I actually snuck to the store for more portobellos to make this for lunch again tomorrow...ya, that good).



Grilled Portobello & Goat Cheese Sandwiches
Recipe and photos by A Healthy Jalapeno

Ingredients
Pesto sauce
2 tsp. extra-virgin olive oil
Kosher salt and freshly ground black pepper
2 medium portobello mushrooms, stemmed, gills removed, and wiped clean
sm country hearth bread loaf
4 oz. fresh goat cheese, crumbled

Slice on an angle nice the hearty country bread. Brush the mushrooms with 2 olive oil and sprinkle with salt and pepper. Put them on the grill or in the toaster oven on the grill setting, and cook until softened and browned, 3 to 5 minutes (or cook in the grill pan, flipping once). Transfer to a plate and let cool slightly.




Spread the pesto on the bottom halves of the rustic bread. Put 2 mushrooms on each and then top the sandwich with the other piece of bread smeared with the goat cheese. 




Put the sandwiches on the grill/ toaster oven and cook until browned and crisp and the cheese is melted, 3 to 5 minutes, depending on how hot your machine is. (If using a grill pan, put a heavy pan on top of the sandwiches and cook, turning the sandwiches over once.) 






Carefully remove from the grill, cut the sandwich in half and serve.


Enjoy!

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