The Recipes

Balsamic Vegetable Sandwich

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.

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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

- salt

- pepper

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.