I think this is my first vegetarian recipe… I’m not sure if I’m proud of this or not. This recipe is actually more of an idea or concept rather. I’d say hardly any cooking was involved, but that doesn’t mean they don’t taste good.
Lightly spray down your slices of pumpernickel bread on one side and grill on medium heat.
I used 1 slice of thin swiss folded into 4 squares and placed 2 on one slice of bread and 2 on the other slice of bread while grilling.
While the bread is grilling, I also grilled some baby portobello mushrooms. The recipe calls for 8 caps, because they are bigger and would fill the bread appropriately, but I only had the little guys, so I used about 3 for each sandwich. I grilled these with a little garlic olive oil for a few minutes on each side.
I removed the bread from the grill and kept it open face while I layered with 1 slice of tomato, some arugula & alfalfa sprouts and then topped it with my mushrooms.
Crack some salt & pepper for some extra seasoning and garlic olive oil optional
I can envision a million different variations on this, but I do see it as a very light and tasty afternoon snack or for a party event.
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