Portobello Spinach Sandwich with Garlic & Goat Cheese

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This may quite possibly be the best and simplest sandwich of sandwiches I have ever made up. I kid you not. Just made it up a few days ago for lunch on a whim, and it was insane. That’s really all I can say. And there isn’t just one kind of cheese. Three different kinds is more like it. Besides goat, there’s feta and a little blue cheese. And some garlic hummus. Heck yes.

Portobello Spinach Sandwich with Garlic & Goat Cheese
Makes one great sandwich for one great person aka. YOU!

-about 6 inches of any kind of baguette you prefer, sliced in half
-1 portobello mushroom, stem removed, and sliced
-1 Tablespoon garlic hummus
-1 Tablespoon goat cheese
-a nice handful of fresh spinach
-crumbled feta and/or blue cheese (optional)

1. Dry saute the portobello slices in a pan on medium to high heat for about 7 or 8 minutes, until the mushroom juice starts to appear and it seems done enough.

2. Turn off the heat supplying the pan and add the handful of fresh spinach to the mushroom pan and cover with a lid until the spinach is wilted, approximately 3 to 4 minutes.

3. Spread the garlic hummus on one side of the baguette, and the goat cheese on the other.

4. Top either side with the mushroom slices and the spinach, and crumble a little more cheese (feta or blue or any other kind you prefer) on top.

5. Turn on the broiler to high and broil for 2 minutes, open faced. The bread should be a little brown and crispy around the edges and the cheese beginning to soften.

Wa lah! There you have it. It’s that simple. And delicious. Now go make it.
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