I’m thinking that it probably took you so long to read that title that by now you’re either starving, in which case you need to make one of these RIGHT NOW, or you’ve fallen asleep and couldn’t care less.
If the latter is true, then WAKE UP! It’s Meatless Monday!! And I have an amazingly delectable little sandwich for you to celebrate your meatlessness with, or to be grammatically correct, with which to celebrate your meatlessness.
You can throw this together in a jiffy, which is good because it’s Monday, you probably just got home from work, you’re starving and a little edgy, possibly even grumpy, and you need something to eat NOW.
OK, I’ll walk you through it… grab a couple slices of bread; it doesn’t have to be the freshest cuz we’re gonna grill it. Chop some mushrooms and garlic (no need to be precise here cuz they’re going in the food processor), sauté them in a little olive oil until soft and then put them in the food processor. While they’re cooling, slice up some fresh mozzarella and an avocado and grab some goat cheese and fresh thyme while you’re in the fridge. Oh, and some of that baby lettuce if you want.
Pulse those mushrooms a few times until they’re chopped and dump them in a bowl. Sprinkle in some salt and pepper and then crumble in the goat cheese and some of that thyme. Stir and then drizzle with some of your truffle oil. Or not.
Spread this on your bread and then top it with the mozzarella slices and avocado and a little salt and pepper. Grill until the cheese gets all melty (sometimes I stick it in the microwave for like 10 seconds to soften the cheese and then it melts faster). If you opted to add the lettuce, stick that in the sandwich and now hurry and eat this before you faint dead away. Oh man, I bet you have cheese all down the front of your shirt.
Meatless Monday or not, this is one freakin’ good sandwich.
Grilled Mozzacado Sandwich with Mushroom-Goat Cheese Tapenade
For Each Sandwich you will need:
2 slices of bread, preferable an artisan-type bread
1 portobello mushroom or 4-5 crimini mushrooms
1 clove garlic
2 tablespoons of goat cheese
1 or 2 sprigs of fresh thyme
a drizzle of truffle oil (optional)
1 large slice fresh mozzarella (or how ever many you need to cover the surface)
handful of baby lettuce (optional)
salt and pepper
Roughly chop the mushrooms and garlic. Saute with about half of the thyme for about 5 minutes or until soft. Transfer to the bowl of a food processor and let cool while you assemble the other ingredients. Pulse the mushrooms and garlic until finely chopped, but do not create a paste with them. Transfer to a bowl and stir in the goat cheese. Sprinkle with salt, pepper and the rest of the thyme and drizzle in a little truffle oil. Stir to combine well.
To assemble the sandwich, spread some of the tapenade on one slice of bread and top with the mozzarella and avocado, a sprinkling of salt and pepper, and then the other slice of bread. (I like to microwave the bottom half after I put the mozzarella on for about 10 seconds just to soften the cheese so it will melt faster.)
Grill the sandwich in a little butter, olive oil or cooking spray until golden brown and the cheese is melted. If desired, open the sandwich and top with the greens.