17 July 2009

Gourmet Mushroom-Artichoke Sandwich of Love

Last night I flew back from North Carolina to Connecticut. George braved a terrific thunderstorm to drive me home in the fay hours of night. We were both slavering and there was practically nothing in the fridge. Then I remembered a sandwich recipe from the Vegetarian Times and adapted it to our situation. Two fine sandwiches emerged, which George pronounced "tasty as hell."

Mushroom-Artichoke Sandwiches

1 package sliced portobello mushrooms, washed
1 glass jar of artichoke hearts, drained, rinsed, and halved or chopped
some cheese (I used Emmenthaler)
some leftover wine
some mayo
some bread

  1. In toaster oven or real oven, stick in 2 slices of bread with slices of cheese on top. Cook at 350 or 400 degrees until cheese is melty.
  2. Toast 2 slices of bread that have a little mayo spread on them.
  3. Meanwhile, in a fry pan pour some left-over wine. Cook the mushrooms in them until they're juicy and the wine and mushroom juice have mostly cooked off. Add the artichokes and heat up everything together.
  4. To make the sandwich: One slice cheese bread, topped with artichokes, mushrooms, and the mayo bread. Makes 2 sandwiches

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