These Open-Faced Grilled Portobello Goat Cheese Sandwiches are the most confident of all sandwiches.
Why? Because they’re pretty. They’re tasty. You won’t be able to stop gushing over them when you see them, and even more so when you take a bite. You can try and upstage them with other sandwiches or side dishes, but really, they’ll steal the show. They’re kind of divas like that.
But this is one sassy, scrumptious sandwich recipe I want in my corner. In less than half an hour, you can have them in your corner (or maybe, more aptly, your table), too.
So let’s whip it, whip it good! (Oh, wait, that’s DEVO, not diva…)
First, brush some pitas (whole wheat if you want to be uber healthy) with olive oil and minced garlic.
Place them on a medium-hot grill and cook until they’re toasty and grill marks appear (it’s MAGIC, y’all!).
Next, brush the Portobello mushroom caps with olive oil, then season with salt and pepper.
And slice a red onion and season with salt and pepper.
Grill the mushrooms and onions until they too are toasty and grill marks appear.
Meanwhile, spread on some yummy herbed goat cheese (or regular, if you can’t find any of the herbed variety) on top of the pitas…
And slice a couple of tomatoes.
Now it’s coming together! Top each sandwich with onion, tomatoes, a mushroom cap and chopped fresh basil. Shed a tear from the beauty you’re witnessing.
Now take a picture of the sandwich, ask for its autograph, tell it how pretty it is and – oh, who am I kidding? Just eat the dang sandwich already! You won’t be sorry.
More Open Faced Sandwiches
Stephanie (aka Girl Versus Dough) joined Tablespoon to share her adventures in the kitchen. Check out Stephanie’s Tablespoon member profile and keep checking back for her own personal recipes on Tablespoon!