Simply Sandwiches

Vegetarians (and vegans) must feel so estranged from the sandwich community. So many amazing sandwiches are chock full ‘o meat: ruben, chicken parm, po’ boy, pulled pork, italian hero, turkey club, BLT, rachel, gyro, sloppy joe, tuna melt, etc. Hell, even a basic turkey sandwich has meat in it. Faced with all these delicious meat ‘wiches, how could they ever feel like a true sandwich lover? How do they get through life without the guiding hand of a sandwich to help them along the way? To help smooth out the ups and downs of life, to lend a shoulder when things are rough and a smile when things are well? Here at Simply Sandwiches we believe that no one should be that alone, everyone deserves sandwichs!

The SANDWICHLab set out to build a bridge to these sandwich refugees and bring them home safe and sound: a sandwich that didn’t offend their meat-less sensibilities, but was good enough to get excited about. Also, it couldn’t be a salad dumped into a roll/bun/wrap. Those sandwiches are lame (yes, I’m talking to you “chicken cesear wrap”, your days in this town are numbered). What we arrived at was a fresh, tasty, filling little number called the “Balsamic GASP” (Goat cheese, Arugula, Shallots and Portobellos). It’s delicious.

A few post-lab tips:
- Scoop some of the inside of the roll out. It’ll help keep the bread in check and let the other ingredients shine.
- Don’t burn the shallots. If they are cooking too fast, take them off and add them to the mushrooms when they’re nearly done.
- This sandwich is more filling that it sounds.

Balsamic GASP:

Ingredients

• 2 shallots
• Fresh arugula
• Goat cheese
• 2 Portobello caps, cleaned
• 1 roll of fresh French bread
• Balsamic vinaigrette (red vinegar, olive oil, salt, pepper, tarragon)

Directions

1. Peel and dice the shallots. Sautee on medium heat in an olive oil-ed pan.
2. Before they brown all the way, add the portobello caps. Drizzle with olive oil, salt and pepper. Cover.
3. While the mushrooms cook, slice the bread into two sandwich-sized portions, about 8 inches long. Slice lengthwise, almost to the opposite crust.
4. When the mushrooms are tender throughout, remove from head and cut into half inch slices. Spread these evenly inside the sandwich. Cover with browned shallots.
5. Spread a generous amount of goat cheese to the top inside surface. The cheese will crumble and melt into the ingredients, doubling the delicious.
6. Add a friendly helping of arugula on top of the portobello slices and drizzle the entire sandwich with a little balsamic dressing. Don’t use too much!
7. Eat your sandwiches immediately! Notice the cheese melting and dancing with the portobello! The balsamic and the arugula sing together!

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vegetarians!