Veggie Royale Sandwich

Research days really work up an appetite! All day today (literally all day) I’ve been researching and developing a blog about Meatless Mondays, a brilliant movement to encourage people to abstain from meat for one day a week for the greater global good. There are a lot of compelling arguments and really surprising details that are quite eye opening. I encourage everyone to check out http://www.meatlessmondays.com. I originally planned a short post with pretty basic info, but before I knew it I had a whole in-depth write up in front of me, I had started to crate a spreadsheet to analyze impact on a variety of scales and I was HUNGRY! I wanted something quick and simple but very hearty and filling. What better than a huge sandwich to fill me up and keep me going?!?

Assemble the following:
  • Asiago Kaiser Roll, sliced sandwich style
  • 1/2 large fresh Portobello Cap sliced into thick ribs (five or six thick slices)
  • 3 Tbsp Bean Paste (Dry Cayenne, Red Onion, Mushroom and Spinach)
  • 4 Tbsp Finely minced red onion
  • 1 Tbsp Feta cheese crumbles
  • Small handful of baby spinach leaves
  • 1 Tbsp Butter
  • 4 Tbsp Olive Oil
  • Italian seasoning and pepper to taste

  • Preheat broiler, if not using toaster oven.
Do this with it:
  • Heat olive oil in a small sauté pan to very hot.
  • Toss in onion and Italian seasoning and sauté very briefly. Remove from heat.
  • Dip cut side of each half of the roll in the pan to absorb olive oil and pick up onion bits.
  • Wrap roll halves separately in aluminum foil and toast in toaster oven or under broiler.
  • Return pan to very very low heat and melt 1 tbsp butter.
  • Gently lay the Portobello slices in the sauté after the butter has melted.
  • Cook mushroom slices over extremely low heat until butter and olive oil mixture has been absorbed. Mushrooms should be thick and still a little firm. Remove mushrooms from pan to a cool surface to gently slow cooking to a stop.
  • When Asiago bread is toasted to taste remove from oven and spread Bean Paste on bottom half of sandwich.
  • Sprinkle with Feta crumbles, layer on the mushrooms evenly, sprinkle with more Feta.
  • Top with Baby Spinach and close sandwich, securing with two toothpicks.
  • Slice sandwich in half and serve.


Notes and Abstract:
  • It is very important not to over-cook the Portobello cap ribs. Think of them as the meat of the sandwich, they are a vital element in the texture of each bite.
  • Bean paste is made by mashing 16 oz. cooked, drained black beans and thoroughly blending with a savory vegetable mire poix. Add up to four tbsp. all purpose flour to thicken to desired consistency. End texture should be almost like a thick hummus.

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Posted on November 17, 2009, in Recipes and tagged , , , , . Bookmark the permalink. Leave a comment.

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