Single Serving: Satisfying Sandwich

For an easy weeknight dinner, try this simple sandwich. I've blogged about portabello mushroom sandwiches before, but they're so good I thought they deserved another mention. Portabello mushroom caps come in convenient packs of like 2 or 3 - perfect for the single chef. Another plus is that this requires so little effort and there's no cleanup. I often hate dirtying an entire kitchen for one measly serving. For the struggling vegetarian they are also satisfying in an almost meatlike way. Notice I said almost.

I originally made this with pesto, and this time went for a bruschetta to make use of the last of the summer's bounty. As you can see below I got beautiful cherry tomatoes in different colors. Between the 'shrooms, tomatoes, basil and garlic this meal is incredibly local. The bruschetta made fabulous leftovers with a sliced baguette. See earlier post for the recipe.

Sandwich Ingredients

1 mushroom cap

Slice of cheese

1 hearty sandwich roll

Splash of olive oil and soy sauce

Optional: hot sauce

Clean up the mushroom with a paper towel. Place on some foil and sprinkle some olive oil, soy sauce, salt and pepper on it. (And optional hot sauce.) Pop in a 350 degree oven for about 20 minutes. The mushroom should be tender all the way through then top with cheese and melt for a minute or so. Put on bun. Top as desired. Shove in mouth.