Portobello Sandwich

Preparation: 2 sandwiches

1 Portobello mushroom cap, sliced
1 small container of hummus (about ½ cup per sandwich)
½ cup to ¾ cup canned garbanzo beans
½ cup Feta cheese (¼ cup for each sandwich or to taste)
Baby Arugula
One Roma tomato, sliced
Olive oil (for brushing on the mushroom and the bread)
Salt (I used fleur de sel, but Kosher or anything else will do)

First, prepare the mushroom. Slice it into ½” thick slices and lightly coat them with olive oil. Place them on a grill pan or non-stick skillet and cook it for 3 to 4 minutes per side, or until it is cooked through. I used the skillet trick here, on both sides. Remove the mushrooms from the grill pan and wipe out the pan. Tent the mushrooms with foil so that they will stay warm.

Second, cut your bread open and lightly brush each side with olive oil. Place the bread in the grill pan and weight it down with a cast iron skillet. Toast the bread over medium heat, on both sides, until it is warmed through and a little crisp on the cut side.

Third, while the bread is warming, in a small bowl, mix the hummus with the whole garbanzo beans (do not mash).

Fourth, assemble the sandwich. Lay down your bottom bread. Scoop half of the hummus mixture onto the bread. Sprinkle it with Feta cheese. Lay on half of the Portobello. Arugula. Tomato. Salt. Apply top bread. Done.

From TheMeaningOfPie