Portobello Sandwich from ‘One-Pot Paleo’
Every week we’re serving up recipes from cookbooks designed with your health in mind. Below, we’ve chosen an excerpt from One-Pot Paleo: Simple to Make, Delicious to Eat and Gluten-free to Boot by Jenny Castaneda (Page Street Publishing), which focuses on creative paleo dishes that are influenced by Asian and American flavors. Try making the recipes at home and let us know what you think!
Photograph by Jenny Castaned
Portobello Sandwich
Who says sandwiches should only be made with bread? Not me! Eating Paleo means thinking outside the box most of the time, and I love using meaty portobellos instead of bread for sandwiches. They are extremely versatile and can hold up to high heat without falling apart. Plus, don’t they look super cool? For a small fee, some burger places will gladly grill them up as a substitute for bread buns. Try this sandwich with sautéed vegetables and prosciutto slices for a portable snack or filling lunch on the go.
8 large portobello mushrooms
6 teaspoons (30 ml) bacon fat
1 large onion, thinly sliced
1½ cups (85 g) sun-dried tomatoes, cut into strips
2 bunches spinach
Black pepper
4 teaspoons (20 ml) whole grain
Dijon mustard
4 strips prosciutto
Clean the portobello mushroom caps by gently wiping with a damp paper towel. Using a small spoon, scrape off the gills from each cap and remove the stem in the middle.
Add 2 teaspoons (10 ml) of bacon fat to a cast-iron pan over medium heat. Add the onions and sun-dried tomatoes. Sauté for 5 minutes until the onions are soft. Add the spinach and sauté until wilted, about 1 to 2 minutes. Season with black pepper and set aside.
Lightly oil the top and bottom of the portobello mushrooms with the remaining 4 teaspoons (20 ml) of bacon fat. Due to their size, cook the mushrooms two at a time. Place the mushrooms cap side down on the same pan over medium-high heat. Cook for 3 minutes, flip and cook the other side for another 3 minutes. Remove and set aside.
To assemble each sandwich, take a cooked portobello mushroom cap side down and spread 1 teaspoon of mustard. Add the sautéed vegetables, a strip of prosciutto and top with another mushroom, cap side up.
Cut in half before serving.
More paleo-friendly recipes:
Gluten-Free, Paleo Chicken Nuggets