Portobello Focaccia Sandwich

Mushaboom, Mushaboom
Serves 2


1 Large Loaf of Focaccia or 2 Individual Sized Loaves (See the easy and yummy focaccia recipe!)
2 Portobello or 1 pkg of Baby Bella Mushrooms Thinly Sliced (if using portobellos, completely remove the stems, if using baby bellas, trim the stems before slicing)
1 Large or 2 Small Garlic Cloves diced
1 Medium Tomato, Sliced
10 Large Basil Leaves, Thinly Sliced (stack the leaves on top of each other, roll 'em up into a tube, then begin the slicing. It's way easier this way)
2 Tbsp. Olive Oil, 1 for sauteing the mushrooms, and 1 for toasting the focaccia
2 Tsp. Balsamic Vinegar, 1 tsp. for each sandwich
1 Medium Ball of Fresh Mozzarella Sliced(Optional)
Salt & Pepper to Taste

Heat 1 Tbsp. of olive oil over medium heat in a large frying pan. Add the garlic, mushrooms, salt and pepper. Don't worry if it looks like there are enough mushrooms for 10 people; I promise you that they will cook down a ton. Saute the mushrooms until they have cooked down and are heated throughout. While the mushrooms are cooking, slice the focaccia in half (horizontally) and brush the inside of each half with olive oil. Broil in the oven until golden brown. To assemble the sandwich, drizzle each half of the focaccia with balsamic vinegar, then layer on the filling. My favorite order is focaccia, cheese, tomato, mushrooms, basil, foccacia. I often leave the cheese out, but it is a nice addition. If you don't like a soggy sandwich, you can leave the balsamic off of the sandwich and serve it on the side as a dipping sauce. This sandwich is also great with roasted red pepper and fresh spinach. Another good variation is to use goat cheese instead of mozzarella.


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