I mentioned the story about the Plant Sandwich in a previous post (The Alfredo Sauce Post). Here is my version of the Plant Sandwich. I have a couple of ideas floating around in my head for another version or two.
I used my GF Rustic Herb Bread. I find it is best to use the bread when it is fresh. Otherwise, it might start to crumble a little bit on you. I toasted the bread in a pan, however, I think I would press it like a panini the next time.
I also made a Chicken Alfredo Sandwich for my husband, using the Alfredo Sauce.
- 1 loaf of GF Rustic Herb Bread, split in half, horizontally
- Alfredo Sauce
- 1 c Baby Spinach
- 1 Portabella Cap, large
- all-purpose seasoning
- 1 Tomato, sliced
In a medium skillet over medium heat toast the inside of the Rustic Herb Bread. Remove toast from skillet and set aside on a plate.
Spoon Alfredo Sauce onto toasted slices of Rustic Herb Bread. Let the sauce work into the nooks and crannies of the bread.
Spray skillet with olive oil. Place spinach in skillet and wilt over medium heat. This will only take about 30-60 seconds. remove from heat. Place Spinach on one half of the toasted bread.
Layer tomato on top of spinach.
Spray skillet again. Place portabella in the middle of the skillet. Season with all-purpose seasoning. Cover skillet with lid and let the mushroom cap steam. about 1-2 minutes. Turn mushroom cap over and repeat steam process. Mushroom cap should be softened and tender.
Layer mushroom cap on top of spinach and tomato. Spoon some Alfredo Sauce onto mushroom. Top sandwich with other half of toasted bread.
Serve. Eat. Enjoy.