Well commence brain rotting, for I am about to feed you a sandwich. Unless we were in Japan, then I would be feeding you a sandwich on rice bread.
Ya, that exists.
|I love my sunglasses (and the person who bought them for me)!|
The other day, I ran home during lunch to grab something, and whipped up some lunch while I was there. I wanted something light and healthy… but still filling. Something that could be prepared and eaten in 30 minutes… but not convenience food. I had a portobello mushroom in my fridge that was destined for something else, but that afternoon the powerful bread lobby convinced me to make it into a sandwich.
My usual beef with portobello mushroom sandwiches is that they tend to be messy. And, well, messiness from a sandwich wasn’t the kind of mess I was looking for on that afternoon. The lunch plan then became to make a fast and clean portobello sandwich. The fast part sort of dropped as my balcony beckoned me to eat my lunch on it. But whatevs (she sure uses a lot of ghetto slang…). But if you make it, I ensure it will be all that I promised: a fast, clean, and filling portobello sandwich. California style.
- 1 portobello mushroom cap, stem and gills removed
- sesame oil
- 1/2 avocado, pitted and sliced
- sprouts of some sort
- tomato slices
- 2 tablespoons mayonaise (I use vegenaise)
- 2 tablespoons mustard (I know what you are thinking… this isn’t nearly enough mustard.)
- 2 slices bread of choice
- Lightly rub each side of the mushroom with sesame oil.
- Heat a nonstick skillet over high heat.
- Sear the mushroom over high heat, about 4 minutes on each side.
- Assemble the sandwich: Spread the mayonnaise and mustard on the bread, top with mushroom, avocado, tomato, and sprouts, give the whole thing a shake of salt and pepper, and top with other bread slice.
- I would have toasted my bread, but my toaster oven decided not to work this afternoon.
- Preferably on a balcony.
|Ok, now i’m just showing off.|