Veggie Sandwich Recipe


Source: Anja Asato

This sandwich is a healthy option for a summer dinner. It was inspired by a dish served at Chelsea Market, New York. Photo courtesy of Anja Asato. Copyright © 2013 Anja Asato.

Anja Asato, Editor In Chief


Start to finish: 25 minutes

Servings: 1


2 tablespoons olive oil

2 tablespoons balsamic vinegar

1 portobello mushroom

1 slice fresh mozzarella cheese

2 slices of sourdough bread

1/2 cup mixed greens

3 slices avocado

Cooking Instructions:

Heat a pan on the stovetop with the olive oil and balsamic vinegar. Add the portobello mushroom and cook for around 10 minutes on high heat. Slice the mushroom into cubes after it is cooked. Allow the cubes to sit in the sauce to absorb more flavor.

Toast the bread with a slice of mozzarella cheese on one slice until melted.

Move the bread onto a plate and add the cubes of mushroom, mixed greens, and avocado. Season with salt and pepper if desired. Serve immediately.