In an ideal world, I would have amazing sandwiches for lunch errrday. Delicious slices of bread with lots of scrumptious filling would definitely make my days. Beef steak with rocket, pesto chicken and tomatoes, smoked salmon with avocado, caramelised onion and sausage... Oh my!
In reality, I have pita bread. Plain. On a good day, when I have time to grab something from the kitchen counter and shove it into my bag. Otherwise it's a low calorie day for me!
That's because I don't get up early enough in the morning to make lunch, and I wouldn't make it the night before in the fear it wouldn't taste the same a whole day later. Self-inflicted, really.
So I suffer through the week, but that's what makes weekend lunches so much more to look forward to.
I've still got my massive bag of portobello mushrooms, so they're definitely going to be on the menu today. And tomorrow. And the day after. Hopefully not the day after that, but maybe.
These meatilicious mushrooms are a great vegetarian sandwich filler because of their texture and flavour. I roasted these in the oven at 200˚C (fan-forced) for 15 minutes or so until all the juices had steamed off and they started getting dry and crispy on the edges. All I added was some olive oil and salt and pepper.
On two thick-cut slices of bread I smeared one side with pesto, and topped the other with cheese. I used Red Leicester. It's actually the first time I've tried it (I bought it because of the beautiful orange colour) and it's definitely something I would go for again. If you don't know what it is either, I'd describe it as similar to cheddar, but milder and more nutty.
Grill those in the oven on the top shelf until the cheese melts and bubbles.
Arrange your mushrooms on top of the slice with cheese. Then top with the other slice.
The flavours and colours of this sandwich are wonderful. Green pesto + Orange (not red?) Red Leicester cheese + Black portobello mushrooms + Golden toasted white bread.
Depending on the size of your slices of bread, this sandwich can be quite a mouthful and not practically easy to eat. In that case, cut in half and go from there.
I bet you're salivating ;)
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