So my dear ‘ol hubs is in NYC for a conference for a few days, leaving me and master P to rot here in Jacksonville lol kidding. Anyway, I always joke that when he is out of town I save so much money because I could literally eat one thing the entire time and be fine with it (usually it’s some kind of pasta dish that I love but he wouldn’t consider a “meal” .. like what? it’s carbs therefore it’s all you need lol). I used this opportunity to make something using one of my most loved (but one of my hubby’s most hated) ingredients – mushrooms! While my hubby and I agree on pretty much everything, mushrooms are not one of those things, but I guess if that is the only point of contention in a relationship, you’re doing okay! lol. Since I had along day (poor little P had to get his shots) and didn’t want to spend a ton of time preparing a meal for myself, I decided to recreate a sandwich from the Brickhouse Brewery back on LI. A little background info about this sandwich, it basically sustained myself and bff Tiffany during the summer of 2010 when our diets consisted of more alcohol than food haha. While I would be lying if I were to say I remember with absolute certainty what was on it besides portabella mushrooms and mozzarella (since it was usually preceded and followed by many Jack & Diets lol) I do know that there are a lot of fun memories surrounding this sandwich lol. From what I can recall it was super delicious and me and T would always split it, I miss her (and that summer) so much and wish I had her here tonight to split this one with me and sing “You Can Call me Al” 🙂

The recipe is super simple but who wants difficulty when cooking for one? 🙂

GRILLED PORTABELLA SANDWICH

*Serving size is 1 sandwich, you can easily make as many as needed 🙂

INGREDIENTS

• 1 portabella cap
• olive oil
• balsamic glaze
• salt & pepper
• roasted red peppers (jarred or homemade)
• fresh mozzarella, sliced
• 1 Kaiser roll

DIRECTIONS

1. Heat outdoor grill or indoor grill pan. Clean mushroom and remove stem.
2. Brush mushroom with olive oil on both sides and sprinkle with salt and pepper.
3. Place mushroom bottom side down on grill, wait about 5-8 mins and flip.

4. 

   Ignore how filthy my grill is, it’ s just starting to see some action with all of this nice weather we’ve been having. Cleaning it will be tomorrow’s naptime project!

5. Once mushroom has been grilling top side down for about 5 mins layer your sliced cheese on top and place your bun on warming area of grill to toast it. Allow cheese to melt.
6. Once cheese has melted assemble your sandwich by placing the portabella and cheese on the bun, followed by the roasted red peppers and a drizzle of balsamic glaze. Enjoy!

*Feel free to use a more budget friendly cheese or add extra grilled veggies! There are endless options with this delicious sammie 🙂