|Portebello Sandwish: Spring Natural NYC|
We had these delicious sandwiches at the Spring Natural restaurant located in heart of Soho on the corner of Layfayette Street and Spring Street. I’ve been thinking about this sandwich since we left, and I’m still wondering why we didn’t go back and eat there again before we left. I guess since we were in New York we wanted to try other things, yada yada. Well we were crazy because they were SO good. I wanted to recreate them at home, so I decided to put together my own portobello sandwich and this was the result.
|Portobello Sandwich with Sweet and Spicy Sweet Potatoes|
- Portobello Mushroom caps
- Red Onion (med- large)
- Red Pepper
- Fresh mozzarella cheese
- 1/4 cup balsamic vinegar (reduce by half?)
- 2 tbs olive oil
- 1 tsp dried basil
- 1 tsp dried oregano
- 1 tsp garlic
- salt and pepper to taste
Whisk together marinade ingredients and soak both sides of the portobello mushroom in the mixture. The grocery store didn’t have the round ones, so I had to improvise. I suggest the round ones, and some toothpicks.
Heat grill to med-high heat add oil, onions (as you can see I like a lot), zucchini, and red pepper start to saute. (you could always fire them all together in the oven/ on the BBQ if you wanted)
Add mushroom caps to the pan, and continue to cook murshrooms 5-8 minutes on each side.
Assemble sandwich starting with the mushrooms on bottom first for stability, and then add zucchini, onions and red pepper. Top with fresh cheese.
If you are so inclined you could add cooked spinach.
To prepare, I simply used the frozen spinach nuggets, and cooked them with a teensy bit of olive oil, balsamic vinegar, garlic, and cayenne pepper in a small pan. I used the spinach as a spread since I’m not much into mayo. You could sub in the spinach mixture for mayo, or use both it’s entirely up to you.
For the roasted sweet potatoes see this blog post: