Portobello and Spinach Garden Sandwich

I had to use up some portobello mushrooms in my fridge and came up with this basically raw sandwich. It turned out really good but next time I will be trying it with marinating the veggies that are on the inside of the sandwich.

Serves 4

4 Portobello caps, washed with stem off

1 cup Seared Spinach, divided

1/4 cup crumbled Goat Cheese, divided

1 Zucchini, halved and sliced thinly lengthwise, divided

1 half Red or Yellow onion sliced thinly in rings, divided

1 half cucumber thinly sliced in rounds, divided

1 Red Bell Pepper, sliced in rounds, divided

1 Roma Tomato, sliced, divided

Extra Virgin Olive Oil, coldpressed or first coldpressed

Real or Himalayan Salt

Pepper

Assemble sandwich by taking one mushroom cap and filling with an 1/8 cup of crumbled goat cheese. Then layer your sandwich first with 1/4 cup Seared Spinach, then onion through tomatoes. Season layers of veggies with salt and pepper to your liking. Finish layers with another 1/4 cup of spinach and place another mushroom cap over the top.

Lightly brush olive oil on the top of each cap. Season caps with salt. Heat a panini press on lowest setting. Press portobello sandwich carefully between heated press (you can do this with a skillet and heavy pan too). Cook for 8-10 minutes for thick mushrooms and 5-7 for thin to medium thickness. You really are trying to smash the mushroom caps so that it will be easier to eat so try not to over cook, losing out on nutrients.

Repeat the above instuctions with the remaining ingredients.

When sandwichs are ready to serve, cut into halves or quarters giving each person only a half of each sandwich. These suckers are huge and filling!

This is a picture of the Portobello and Spinach Garden Sandwich, before pressed.