Spring into action with this “sandwich”

Originally appeared in the May 10, 2012 edition of the Southside Times.

Yeah, yeah, I know—a sandwich should contain some sort of “body”; one or more condiments; perhaps a garnish or two; and (save the open-faced variation) all these components compressed between two slices of bread (toasted or not is a topic that will have to wait for another installment of this humble column).  But who says your sandwich has to be bookended with bread?

Today’s recipe isn’t so much a recipe as it is a suggestion:  Look at your ingredients with a bit of nuance.  Here, this sandwich consists or two, sweet slices of tomato and a thick disc of fresh mozzarella “sandwiched” between a couple earthy medallions of Portobello mushroom.  The condiment is drizzled basil oil.  I’ve used skewers to hold the ingredients in place slicing and presentation.  This savory strata makes a guilt-free snack or healthful entrée—something you can eat and then retreat to a springtime activity  (I can’t remember the last time I ate a Frisco Melt, but I’m sure I didn’t feel like taking a walk around the block after consuming it).

Chips are a nice, crunchy compliment, and there are plenty of baked permutations to honor the healthy theme of this dish.  Hungry?

 

Portobello, tomato, and mozzarella sandwich skewers with basil oil

Serves 2

  • 4 large Portobello mushroom caps
  • 2 large plum tomato
  • 2 thick slice fresh mozzarella
  • 2 ounces fresh basil leaves
  • 8 ounces extra virgin olive oil

1.  For basil oil: stir basil leaves into boiling water for 60 seconds until color becomes vibrant.  Quickly “shock” the basil in ice-water to retain color.  Remove, pat dry, and add to a blender; pour in olive oil and blend (adding more oil if needed) until oil is bright green.  Strain mixture through mesh sieve and set aside.

2.  Using round biscuit cutters, cut through two thick slices of fresh mozzarella; reserve dics; and use the biscuit cutters to punch-out four medallions from the Portobello caps and reserve.  Slice tomatoes into four thick dics.

3.  Stack sandwiches as follows: mushroom, tomato, and mozzarella, then repeat backwards with another slice of tomato and mushroom.  Insert four skewers evenly at 2-, 4-, 8-, and 10-o’clock positions, and cut down between the skewers, yielding four triangle chunks.  Serve sandwich skewers with basil and crispy potato chips.

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Published in: on May 21, 2012 at 5:25 am  Leave a Comment  
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