The instant a portobello mushroom sandwich comes into sight when browsing a menu, it’s a deal. For reasons unknown, I was so intimidated by a homemade portobello steak that I deemed them a treat.
Similar story with roasted tomatoes. Only recently discovering that I LOVE tomatoes as soon as the tangy funk disappears, I had never tried the roasted version on my own. Attempting to tackle two unknowns during a one hour lunch break (cut short by the slowest train ever) could have been a tad too aggressive.
I go-go-gatcheted around my kitchen like I was last minute tidying up before a guest arrived. Adrenaline pumping, stomach growling, clock racing.
I drizzled the tomatoes with olive oil, stuffed with crushed garlic, and sprinkled with salt and pepper. Likewise, I drizzled the portobello cap with olive oil and balsamic vinegar. There was no time for slow roasting… I cranked up the heat to 500 degrees, flipped on convection, and prayed they’d finish before it was time to rush back to the office.
Meanwhile, I mixed mayo, fresh basil, lemon zest, and lemon juice together to mimic this sauce I fell fast in love with during my LA visit.
I slathered one side of homemade ciabatta bread with the mayo mix and covered the other side with baby spinach. The lemon juice thinned the mayo out quite a bit, so it’s not nearly as coronary clog-esque as it appears!
Even though the veggies had no choice – I was so so late – they were ready. Phew! I slapped the sides together and basked in glory. Did I really just make the sandwich of my dreams at a record pace?
Yes, yes I did.
