This past weekend I couldn’t wait to get to the Farmer’s Market to see what fresh spring veggies the farms would be selling and it did not disappoint. It seemed like everyone in Royal Oak had the same idea because the place was packed! After what felt like the longest winter EVER, I think us Michiganders just couldn’t wait to get out of hibernation. I picked up some big fat carrots for the dogs, a couple plump tomatoes, giant portobello mushrooms, and a few potted herb plants. The most pungent of which was the basil.
The sweet smell of basil got me thinking about this sandwich I used to love at Max and Erma’s. I used to bartend there years ago and this was a hot seller on summer days. It was called the Tomato Mozzarella Chicken sandwich or the TMC to those of us in the know and it was delicious! So, I decided to “veganize” it and here’s how it went…
I only had to make a couple replacements.. Instead of chicken I used the big portobellos from the market and I replaced the mozzarella with soy mozzarella (Veggie Slices). The directions below are enough for 1 sandwich. So, multiply ingredients by however many sandwiches you are making.
Tuscan Portobello Sandwich
Ingredients ( Makes 1 Sandwich)
1 slice ciabatta bread cut in half
1 portobello mushroom sliced
1 slice soy mozzarella
5 leaves fresh basil
2 slices fresh tomato
1 tsp vegan margarine (I used Earth Balance whipped spread)
Sun-dried Tomato Pesto Spread Ingredients
3 sun-dried tomatoes
1 Tbsp + 1 tsp extra virgin olive oil
1 tsp oregano
Start by turning your oven on 400 degrees. Take two slices of ciabatta bread spread with vegan margarine and top with the soy mozzarella slice. Once preheated, put it in the oven for a few minutes until the bread is a little crispy and “cheese” is melted.
Saute the portobello slices in olive oil and garlic. I used olive oil to keep with the tuscan flavors but you can substitute your preferred oil.
Top the bread with sauteed mushrooms, tomato slices, basil leaves and the Sun-dried Tomato Pesto Spread (see directions below).
In a small blender or food processor, blend the sun-dried tomatoes, pesto, oregano and olive oil. My little magic bullet did the trick.
The finished product…. Tuscan Portobello Sandwich
Serve with a side salad topped with roasted tomatoes and balsamic vinaigrette.. and Buon appetito!