July 20, 2016
A hearty & delicious sandwich that you'll be craving once you've tasted it! A welcome addition to your repertoire for #MeatlessMonday & absolutely fantastic when served with my chilled Refreshing Mango Salsa Salad or Corn & Black Bean Salad (find both recipes in the Salads & Dressings category).
Credit: My recipe is a simplified version, adapted for the home cook, from a recipe by Chef Rick Bayless www.rickbayless.com
1 large roasted garlic clove, finely chopped (see Roasted Garlic recipe in Herbs, Spices & Seasonings category) & (see Tip# 1)
1 Slice the rolls in half lengthwise. With your fingers; scoop out a little of the bread along the middle of each half, creating shallow wells. Place bottom halves on a rimmed baking sheet & top halves on serving plates.
2 Remove stems from shiitakes, clean all the mushrooms & slice about 1/3 inch thick.
3 Chipotles, cilantro & garlic.
4 Add EVOO & 1 tsp lime juice to a 12 inch non-stick skillet. Heat over medium-high heat till hot.
5 Add mushrooms & fry till mushrooms are softened, browning slightly & beginning to sweat, stirring frequently. Remove from heat & stir in the chipotle, garlic, cilantro & 1/4 tsp salt.
6 Turn on oven broiler & move a rack to the second highest setting. In a bowl; toss the arugula with remaining 2 tsp lime juice & a little salt.
7 Sprinkle 2 Tblsp goat cheese evenly in the wells of each bottom half of bread.
8 Top each with 1/2 the mushroom mixture & broil 1 to 2 minutes till heated through.
9 Remove each half to serving plates & top each with half the arugula. Top with the remaining bread halves, slice sandwiches in half & serve.
Tips & Suggestions
1 Any chipotles leftover from the can; you can wrap them in plastic wrap & then in foil... label & date the package(s) & freeze to use in future recipes.
2 Don't have any Roasted Garlic already made? Chop up a large, fresh garlic clove & add it to the skillet, along with the mushrooms, at step# 5.
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