You’ll never miss the meat with this veggie sandwich! Thick, herbed portabella mushrooms are sautéed with onions and bell peppers and covered in sharp white cheddar cheese and garlic mayo.
I have one rule when I go on vacation: I will not do dishes and I will not cook. Ok, technically that was two rules. But they go together. After all, there will be no dishes if I do not cook right? I am in the kitchen every single day. I log more hours in that kitchen than I care to admit. Which is precisely why I want to avoid being in ANY kitchen when I’m on vacation!
I consider going on vacation to be” blog research”. Each time I go out to eat I am gathering information, data and maybe a little bit of inspiration for new recipes to try. Every part of the country and every restaurant has their own flavor, their own style, and their own tastes. Nothing excites me more than having an incredible meal and then coming home to try to recreate that memory. I’ve done this with ricotta donuts and fried green tomatoes; each recipe brings back a specific time and a place that will forever be ingrained in my mind.
The Veggie Sandwich that Inspired
This veggie sandwich was inspired by favorite meal during my most recent family vacation. We travelled to the North Carolina coast and consumed our share of seafood and southern food, and were quite happy with all of them. It wasn’t until our last day that we stumbled upon a little pub with the best burgers and sandwiches. This portobella sandwich immediately caught my eye. It only took one bite of this veggie sandwich for me to fall hard in love. The original featured roasted red peppers, provolone, and pesto. The juices and sauce were dripping down my forearms with each bite. Once I inhaled my beautiful sandwich it took every ounce of restraint I had to stop myself from licking my forearms. I knew immediately that I’d be recreating this at home. Naturally, I changed a few things; you know, added my own personality. This version uses sharp white cheddar cheese in place of the provolone and a simple garlic mayo as well. I think the end result is absolutely dynamite! I hope you do as well!
* I used Cabot white cheddar cheese for this recipe.