+QP +GF +SF
I think this combo would taste great on really any bread, but I recommend splurging on a great loaf if you can enjoy it. The portobello acts as the meaty base, with a spread of basil pesto and topped with artichoke hearts, onions and creamy avocado. It’s got a ton of flavor and makes a great lunch—plus it takes just a few minutes to whip up. Let’s eat! —AS
MAKES 1 SANDWICH
1 medium portobello mushroom
2 tsp (10 g) coconut oil, divided
2 slices sourdough (or your favorite) bread
3–4 tbsp (40–55 g) basil pesto
2–3 artichoke hearts, roughly chopped
Onion, thinly sliced (I like a lot. Put as much as you like!)
½ avocado, thinly sliced
Gently clean the mushroom cap, remove the stem and thinly slice the cap. Lightly sauté in 1 teaspoon of the coconut oil in a medium frying pan for 3 to 4 minutes, until slightly softened. Remove from the heat.
Meanwhile, heat the remaining 1 teaspoon coconut oil on a large griddle over medium heat (or preheat your panini press and spray with nonstick spray). Spread each slice of bread with pesto on one side and assemble portobellos, artichoke hearts and sliced onion on top. Place the sandwich on the griddle and cook until golden; then flip. When finished, remove it from the heat and add the avocado slices. Slice and enjoy!