Summer Sandwich

Ingredients

• 1 portobello mushroom

• 1-2 slices heirloom tomato

• Spinach (small handful)

• Gardein Chick'n Scallopini (alternatively: tofu or chicken)

• Mayo

• Balsamic Reduction (I like the squeeze bottle from Trader Joe’s)

• 2 slices sourdough bread

Directions

First, cook the mushroom on a skillet or grill with a bit of a neutral oil of your choice (I used olive) and some salt and pepper. Then cook your protein the same way (you can also take this step to add herbs and spices, but I didn’t need it).

Next, toast your bread and spread with a generous serving of mayo. If you eat dairy, this would be a perfect time to melt some fresh mozzarella on your bread…yum. Top bread with veggies, balsamic reduction, and your protein.

This is a very simple way to get in some veggies while tasting decadent without being overwhelming in the summer heat. The sweetness of the tomato and the balsamic pair nicely with the earthy flavors of the mushroom and spinach, and the fat from the mayo ties everything together.

If you make this recipe, be sure to tag me in a post about it!