Goat Cheese + Olive Portobello Sammies
August 28, 2023
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This sandwich has everything - it's juicy, briny, hearty, and crunchy, and it just so happens to be meat-free. Ultimately, this sandwich promises a satisfying flavor combo that might make you wish you'd made a few more.
When I was a kid, and to this day, my parents are the delighted recipients of a CSA box from a local farm (Angelic Organics in Caledonia, IL). Now, Farmer John sends his weekly newsletter out to the community via email, but when I was a kid it was a single piece of green or tan paper that was somewhat unceremoniously tucked into the box, often a little wet and smudged with soil.
These newsletters contained information from the farm and the farmers as well as a recipe or two that used the veggies that came in the box that week. Many recipes that I hold dear from my childhood come from this newsletter and this sandwich is the first one I am sharing with you all here on the blog.
My mom and I used to make this sandwich together for lunch, and whenever we did, I would get so excited. My brother was picky and didn't like any of these ingredients, and my dad didn't eat lunch with us, so it was a special thing just for the two of us. I have adapted the method a bit, but the delicious essence of this sandwich remains the same. I really hope you make it!
Ingredient notes -
Romaine leaves: The crunch of the romaine is one of the vital things that makes this sandwich what it is, in my opinion. I suggest using leaves that are more from the inside of the heart so that they are more crunchy and less leafy. Also, please ensure they are very dry before placing them on the sandwich!
Portobello mushroom: You can remove the stem but I prefer to include it. I just trim a little off the end to get rid of any dryness or caked-on dirt. If you do remove it, please clean it well and save it for making stock!
Garlic: This spread contains raw garlic, which I personally love. It is very strong, so make sure it is very finely minced or crushed if you don't have a rasp style microplane grater. Additionally, if you aren't as big a fan of raw garlic as I am, use less than the whole clove and just discard the rest or add it to something else!
makes 1 big sandwich
Goat Cheese Spread
- 4 oz (113g) plain chévre goat cheese, at room temp
- 1 small garlic clove, grated (see note above)
- 10 (about 35g) kalamata olives, sliced in half longways
- 1 TB (13g) olive oil
- 1 large (110-130g) portobello mushroom, sliced 1/3" (.85cm) thick
- 1 8-10" (20-25cm) ciabatta roll, or other crusty bread of your choosing
- 1 tsp (5g) balsamic vinegar
- 3-4 romaine leaves, (see note above)
1. Cook the Shrooms
Place 1 TB (13g) olive oil in a medium frying pan and bring to medium heat. Add the sliced mushrooms and let cook until deeply golden brown but still juicy, for about 8-12 minutes, flipping halfway through. Remove from heat and let rest in the pan.
2. Toast the Bread
Slice your ciabatta (or other) loaf in half longways and use a toaster or the oven to toast to your liking.
3. Make the Spread
Add the 4 oz (113g) chévre goat cheese, 1 small grated garlic clove, and 10 (about 35g) kalamata olives to a small bowl. Using a small spoon, mix to combine, gently smashing the olives into the cheese and making sure the garlic is fully incorporated. Set aside.
4. Assemble the Sammie
Smear half of the spread on the top piece of bread and the other half on the bottom piece, spreading out the olives so they aren't clumped together. Layer the mushroom slices on the bottom piece, and drizzle over 1 tsp (5g) balsamic vinegar.
Follow with the 3-4 romaine leaves, and close the sandwich with the top piece of bread. Cut in half if desired, and dig in!
I hope you make and enjoy this recipe!
Thank you for being here!