After a rather indulgent few days with my parents, my body was calling out for colorful nutrients. While flipping through cookbooks and magazines making my grocery list, I saw the roasted portobello sandwich in Clean Food and thought it sounded like a great way to squeeze more veg in this week.
I had a bunch of fresh rosemary in my fridge and felt like making something different anyway, so I made some rosemary focaccia to use as bread for the sandwiches. I used this recipe, mostly because I tend to turn to Epicurious first when I’m searching for a specific recipe. Focaccia is so simple to make, and honestly kneading bread is just so therapeutic and relaxing – I love it in a big way.
So when the dough has risen once, you plop it in a pan, spread it out, and decorate it, which I love. Poke a bunch of dents in it, drizzle it with olive oil and scatter some rosemary and salt.
Yay! After another rise and 25 minutes in the oven — The house smelled sofreakinggood! — I had bread.
I couldn’t wait for sandwiches, I immediately ripped off a hunk and ate it dipped in rosemary olive oil. Heavenly. Later for the sandwiches, I cut squares from the focaccia, and then split them open and stuck them under the broiler for a few minutes to get nice and toasty.
And then I built the sandwiches, layer by layer. Sun-dried tomatoes mixed with mayonnaise, roasted portobellos, roasted red peppers, avocado, arugula, and spicy Dijon mustard.
Is that not glorious looking? This was super filling and quite tasty. I love a veggie sandwich. Even Brent, who was originally not a fan of the mushroom sandwich idea, admitted it was delish. (He did not actually say delish because unlike me, he does not abbreve everything.)
It’s a sunny week here in Seattle, which means I need to get outside and enjoy it!! Can’t wait for summer – hiking, and delicious summer produce. What are you looking forward to in the warmer months?