Lunch: Mozzarella, Mushroom & Greens Sandwich

It's so hard figuring out what to pack for lunch as a pescatarian who mostly eats like a vegetarian. I somewhat created this recipe, but I got the idea from a sandwich that I had at a wonderful little restaurant in Wayne, Pa called Gryphon Cafe. Although the sandwich requires you to saute some mushrooms, it is actually best served cold, which is perfect considering that this is a lunch dish!

Mozzarella, Mushroom & Green Sandwich
Serves 1

2 slices good bread *I opted for a ciabatta or tuscan bread, something soft with a nice crust
2 slices fresh mozzarella *I strongly encourage you to buy fresh mozzarella! The shredded stuff won't have the same flavor. It comes packaged in plastic, and is sold by weight.
Salad of your choice *Arugula adds wonderful bite, definitely go with a green leaf
Balsamic Vinaigrette
Dijon Mustard
Portebella Mushrooms, sliced *I used one big bella!
Tomatoes, sliced (for those who like them)

  1. The day ahead, saute the mushrooms in EVOO over medium heat. Put aside in the fridge to cool overnight.
  2. To make the sandwich, spread the mustard on both slices of the bread. Next, layer with mozzarella, and mushrooms, then the salad, drizzle the balsamic vinaigrette over the salad - about 1 teaspoon. Top off the sandwich with the second slice of bread!
I ate this sandwich with roasted almonds, or with this leftover pasta. Quick & delish! Happy Friday everyone!

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