The thing that really makes this sandwich pop is the dressing.
And the portabella, cheese, fresh arugula, and avocado.
Oh and fresh homemade ciabatta.
Portabella and Avocado Sandwiches
- 1 portabella cut into 1/2″ thick slices
- 1 avocado sliced thick
- 12 arugula leaves
- 4 slices mozzarella
- 4 slices ciabatta
- 1 tbsp sherry
- 3 tbsp extra virgin olive oil
- 1 tbsp balsamic
- 2 cloves garlic
- 1 tbsp chopped fresh mint
- 1 tbsp butter
Roast garlic in an oven at 400 degrees until golden brown. In a bowl, mash garlic with oil and let sit for 30 minutes. Add balsamic and mint and whisk until blended. In a frying pan melt butter and saute mushrooms until browned on both sides. Add sherry and cook until absorbed. To assemble sandwiches place bread on a cast iron skillet. Coat the top of each slice in dressing. On two slices arrange mushrooms. Cover all slices with cheese and place in an oven a 350 degrees until cheese melts, about five minutes. Top mushroom slices with avocado slices and the remaining slices with arugula. Place arugula piece on top of mushroom piece and enjoy. This makes two sandwiches.