I've made these a few times and here's how I cater it to my needs. I use a red onion and any kind of bread I feel like or have on hand. I find it best to put olive oil on the bread and to lightly toast it on both sides before adding the toppings. This recipe is very adjustable to what toppings you prefer! I've used sliced Portabella mushrooms and chopped black olives during cooking, and added sliced cucumber after cooking. Super easy to make for a dinner or lunch.
This was a fantastic sandwich! My husband thought he would still be hungry after eating it but it was quite filling. I do not like sandwich meat so eat a lot of PB&J at lunchtime. Will for sure be making this often, thanks!
mmmmm....yum. I'm eating this right now. I had multigrain rolls on hand ("stale! Darn. We'll have to toss them," said my husband.) and some cheese that is a cross between Swiss and American I can't wait until my husband tastes his "stale" sandwich! :) Being a Californiagirl myself, I can say unequivically that if I were served this sandwich at a Bistro, I would be very pleased. I would also easily pay TONS of money for it. It was easy to make, and with a bit of Djion mustard it really hit the spot. Thanks!
This was wonderful. I added some Veganaise mayo. Really hit the spot. Will make often. Being a vegetarian I'm always looking for a new recipe with veggies.