Portobello Pesto Sandwiches
Meatless and marvelous.
Serves 2
2 portobello mushroom caps, cleaned & stems removed
olive oil, splash
red wine vinegar, splash
salt & pepper
2 ounces goat cheese
2 T prepared pesto
2 ciabatta buns
2 T shredded parmesan cheese
butter or olive oil for spreading
roasted red peppers or 2 slices fresh tomato
handful fresh baby spinach
Take portobello caps and splash with olive oil and red wine vinegar (or actual red wine). Season with salt and pepper. Heat olive oil in a grill pan or in a saute pan. Add cap(s) and cook for about 4 - 5 minutes per side. Spread butter or olive oil on each half of a ciabatta roll. Sprinkle both sides with parmesan cheese. Grill bread halves until parmesan forms crust. Remove bread from grill and spread both sides with goat cheese. Top the portobello cap with a generous spoonful of prepared pesto and place on bun. Add roasted red peppers (or fresh tomato) and a handful of fresh baby spinach. Complete sandwich and enjoy!

From the kitchen of Emily Kleiber