Broadstreet Bakery no longer owns my soul. Their Vegetarian Portabello sandwich used to keep me up at night. For years, I could find no match for its divinity. So...I made its match myself. (Pardon the alliteration.) And, YES, that pesto is homemade!
2 slices of 'good bread'
schmear of light cream cheese
spoonful of almond pesto (see recipe below)
portabello mushroom slices
red pepper slices
marinade (see below)
fresh tomato slices
Sautee mushrooms and red peppers in marinade. (apple cider vinegar, worschteshire sauce, balsamic, EVOO - dash of each.) Spread pesto on one slice of bread, cream cheese on the other. Mushrooms/peppers on top of the cream cheese, tomato slices on top of the pesto. Bake in the oven at 400 degrees for about 5-10 minutes. OR press on a panini grill for a few minutes. Serve with a simple salad & balsamic vinigrette.
SIMPLE PESTO
3 cups of fresh basil
1/2 cup of EVOO
2 cloves of garlic
dash of lemon juice
few tablespoons of water
1/2 cup parm cheese
1/2 cup of slivered almonds
Blend in food processor for several minutes. Note: Most pestos use pine nuts, but almonds are easier to find, cheaper, and they work just as well. (In my most humble opinion.)
i miss broadstreet as well! this looks yummy!
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