If you haven’t noticed I have back to school fever. All week I have been talking about it and celebrating. Anyone else? From our Fish & Grilled Rosemary Chips dinner celebration to Natural Back to School Lunch and Snack Ideas with Chef Rachel Zierzow, to my happy dance with Cucumber Mint Wine Slushies it’s been a fun foodie bus ride. Today though, I am getting to the heart of lunch and talking sandwiches and wrap ideas. There is nothing more exceptional than a fresh-made sandwich and I am not sure what it is but they always seem to taste better when someone else makes them. If you are that person, you know the one that has to make all of those delicious and not sad lunch sandwiches, here is a great list of things to put between that sliced bread or roll-up. Some for the kiddos, some for the adults, and some for the one in charge of sandwich duty. Happy Lunch-ing!
| Prep Time | 10-15 Minutes |
| Cook Time | 5-7 Minutes |
| Servings |
Peoples
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- 3 Large portobello mushrooms
- 1 Cup fresh mozzarella cheese shredded
- 1 Cup fresh arugula chopped
- 2 Tablespoons fresh basil chopped
- 3 Tablespoons olive oil
- 2 Teaspoons balsamic vinegar
- 1 Clove garlic minced
- 1/2 Teaspoon kosher salt
- 1 Large ciabatta loaf
Ingredients
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- Simply chop portobello mushrooms, place into your sauté pan with 2 Tbs of olive oil and garlic. Sauté on medium heat for 3-4 minutes, until mushrooms begin to soften and garlic begins to turn slightly golden. Turn heat off and place mozzarella on top mushrooms and cover pan with a lid. This will allow the mushrooms to stay warm and melt the cheese.
- In a small bowl combine arugula, basil, 1 Tablespoon olive oil, balsamic, and salt, and gently toss together. Slice bread in half longways –– toast (if desired) until crust is slightly crispy.
- Place arugula mix and mushroom mix on top of one side of the bread, drizzle remaining olive oil and sprinkle with salt. Place the other side of bread on top to form your sandwich. Slice loaf into 4 pieces and serve.
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