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!