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
- 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.
- Toast 2 slices of bread that have a little mayo spread on them.
- 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.
- To make the sandwich: One slice cheese bread, topped with artichokes, mushrooms, and the mayo bread. Makes 2 sandwiches