These sandwiches were inspired by my favorite go-to sandwich at the Whole Foods sandwich bar, a sandwich that is much bigger and much pricier. Everytime I ordered it I’d have to save half of it because it was so big and that saved half would end up going soggy in the fridge while it impatiently waited for the next day’s lunch. Soggy sandwich halves, begone! This little number completely replaces the need for my favorite Whole Foods sandwich – with all the same veggie goodness, it’s a much more budget-friendly lunch option!
4 ciabatta rolls
2 portabella mushrooms
3 Roma tomatoes
1 yellow onion, peeled and thinly sliced
1/2 cup sun-dried tomatoes, packed in oil
1/2 cup canola mayonnaise
3 oz. Mozzarella cheese, sliced
1/2 cup olive oil, divided
3 tbs. basalmic vinegar
1 tsp. each pepper, garlic powder, dried basil
1 tbs. salt, divided
Heat oven to 350 degrees. Lay clean tomatoes on a baking sheet. Drizzle with 1 tbs. olive oil and sprinkle lightly with salt. Place on upper rack in oven. Let roast for 20 minutes, then turn tomatoes. Let roast for an additional 15 minutes, until juicy and lightly blackened, then remove from oven.
While onions saute, wipe mushrooms clean. Remove stems and place in small mixing bowl along with the basalmic vinegar, spices, 1 tsp. salt, and 3 tbs. olive oil. Use a fork to mix. Let marinate until onions are done cooking, then remove onions from pan and place mushrooms in a single layer. Cook around 3 minutes, then flip over and cook another 3 minutes.
Add mushrooms on top of mayo, then add onions, then sliced roasted tomatoes. Top with a slice of mozzarella cheese. Close sandwich, then cut in half. Enjoy with a piece of fruit.