Another lunch featuring avocado! Since I had the remaining avocado half sitting all by its lonesome in the fridge, I decided it'd make an excellent filling for a sandwich. In addition to avocado, this sandwich also features sauteed baby portobello mushrooms, muenster cheese, and some hummus. This sandwich can easily be made under 15 minutes, if not under 10! The perfect simple sandwich (with complex flavors!) for a busy workday.
Avocado, Portobello Mushroom and Muenster Cheese Sandwich
(printer-friendly version)
makes one sandwich
1 t olive oil
1 C sliced baby portobello mushrooms
2 slices bread
1 T hummus
2 slices muenster cheese
1/2 avocado, cut into slices
1. Heat the olive oil in a medium-sized skillet over medium heat. Saute the mushrooms until softened, about 3-4 minutes. Remove from the heat.
2. Toast the bread.
3. Slather one side of each slice of bread with hummus.
4. Add a slice of muenster cheese to each bread slice.
5. Layer the slices avocado on one bread half.
6. Add the sauteed mushrooms evenly over each slice of bread.
7. Carefully place both halves of the sandwich together.
8. Cut the sandwich into two triangles.
9. Eat!
(printer-friendly version)
makes one sandwich
1 t olive oil
1 C sliced baby portobello mushrooms
2 slices bread
1 T hummus
2 slices muenster cheese
1/2 avocado, cut into slices
1. Heat the olive oil in a medium-sized skillet over medium heat. Saute the mushrooms until softened, about 3-4 minutes. Remove from the heat.
2. Toast the bread.
3. Slather one side of each slice of bread with hummus.
4. Add a slice of muenster cheese to each bread slice.
5. Layer the slices avocado on one bread half.
6. Add the sauteed mushrooms evenly over each slice of bread.
7. Carefully place both halves of the sandwich together.
8. Cut the sandwich into two triangles.
9. Eat!
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