I'm normally not that big of a sandwich person, but if I do have one, I tend to go the somewhat healthy route. I had a little bit of olive tapenade just hanging out in my fridge, so this seemed to be a good use-up, and something fun to do with the portabellos I had on hand.
Not going to lie. I'm curled up in my comfy PJs and eating on the corner of my couch, zoning out with some seriously mindless programming.
Balsamic Vegetable Sandwich
- 2 slices of wheat or oat bread
- 3 thick slices of large portabello mushrooms, gills removed
- 2 slices of onion
- 1/4 orange bell pepper, sliced
- 1/2 c. chopped greens
- 2 T. balsamic vinegar
- 1 T. Dijon mustard
- olive oil
Marinade the mushrooms in the vinegar for at least 30 minutes. Heat 1 tsp of olive oil in a small pan. Add the mushrooms, onion and peppers. Let them soften for 4-5 minutes. Season with salt and pepper. Cook for another 2-3 minutes.
Spread the mustard on one slice of bread and the olive tapenade on another. Put the greens on the mustard-slathered bread. Top with the mushrooms, onions and peppers.