Smitten Life

We don't eat a lot of sandwiches in my household, but damn if these ones weren't such a hit we had to make them a few times. They're vegetarian and so tasty!! The sourdough buns we used were a pain to get in the panini press but totally make the sandwhich, so crispy and delicious. 

**Need a panini press or to create a similar contraption for the grill (something to hold the sandwhich flat as you cook it)

Ingredients: 

4 sourdough buns

4 portobello mushrooms

2 oz goat cheese

1 T of basil pesto per sandwhich

1/4 cup shredded basil 

2 T olive oil 

1/4 cup green olives

1. Grill the porobello's until they secrete water, remove the mushrooms and set aside

2. Cut buns in half, spread one side with basil pesto, one side with goat cheese, place one portobello mushroom in the middle, add some fresh basil and some sliced up olives. 

3. Coat both sides of the buns with olive oil

4. With panini press on medium heat, place sandwhich in, be careful when lowering the lid so the ingredients don't pop out and go everywhere. *We had this happen, the whole sandwhich flew out when we tried to put the lid down and was all over the floor, ugh. We were more careful the second time around

5. Grill for 2-4 minutes or until golden brown. 

6. Cut in half and enjoy!! 

Pairs very well with this salad

Ingredients: 

1/2 Rotisserie chicken shredded

1/2 napa cabbage 

1 red pepper

5 stalks shredded green onion

1 cup shredded carrots

1/2 cup chopped mint

1/2 cup chopped cilantro

1/2 cup crushed peanuts

Sauce: 

3 T olive oil

2 T lime juice

1 T fish sauce

3 gloves crushed garlic

1 T sriracha 

2 teaspoons white sugar

Mix all ingredients together, keep sauce separate until ready to serve.