This sandwich is stacked with juicy, delicious flavours that combine to deliver the ultimate vegetarian umami experience. There’s no neat and tidy way to eat this, you’ve just got to dive right in and relish each tasteful layer.
Ingredients (makes 2 sandwiches):
- x1 tablespoon olive oil
- x2 portabella mushrooms, wiped clean with a damp cloth, stems removed and cut into thick slices
- 1-2 garlic cloves, crushed
- 1/2 teaspoon ground cumin
- x2 packed cups of fresh spinach
- pinch of salt
- x4 tablespoons fresh or jarred pesto (you can use more/less depending on your taste)
- x4 slices of beefsteak tomato (extra large tomato)
- x4 slices of a fresh mozzarella ball
- balsamic glaze to garmish
- x2 bread rolls, cut in half (I used ciabatta but you can choose what you prefer as long as it’s relatively sturdy and won’t crumble/fall apart easily)
*If you want to heat your bread rolls (which is optional), bake them in a 375℉ oven for 3-5 minutes or according to the instructions on the packet.
On medium-high, heat the olive oil in a large skillet, then add the mushrooms and sauté until turning a nice nutty brown colour.
Add the salt, cumin, garlic (1 or 2 crushed cloves depending on your taste) to the mushrooms and stir through until evenly coated. Add the spinach and stir until it has wilted down. Turn off the heat and set aside.
Cut the bread rolls in half lengthways and generously spread pesto on the bottom slices. On top of the pesto, stack half the mushroom/spinach mix, two slices of tomato, two slices of mozzarella and a drizzle of balsamic glaze on each one.
Spread pesto on the remaining bread roll slices and add them to the top of your sandwich. Press down a little to let some of the juices run, then enjoy!
You will need to use/wear a napkin while eating these sandwiches to protect your clothes just in case it gets a bit messy — which is part of the fun!
How To Clean Mushrooms To Avoid Any Speck Of Dirt – Better Homes & Gardens
Umami 101 – Macheesmo
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