Portobello & Vegetables Sandwich

Eating healthier does not always mean bland food. This sandwich is not only filling, but it is also layered with many tasty vegetables.

I used avocado sauce instead of mayo.

Layers after layers of pan seared goodness.

It is not seen in the picture but there is half a Roma tomato in there too.

It would have been impossible to cut the sandwich in half if I did not wrap it with parchment paper first. Not only was it easier to cut the sandwich but it kept the sandwich in place as u bite into it.

Ingredients

• 2 portobello
• 1 small zucchini 
• 1/2 Roma tomato
• 1/3 red pepper
• 2 tablespoons avocado sauce
• 1/2 baguette
• salt & pepper to taste
• vegetable oil

Directions

1. Wipe the portobello with a damp paper towel clean, remove the stems and gills. Then thinly slice it.
2. In a cast iron pan, heat up one tablespoon of vegetable oil and sear the mushrooms in a single layer until both sides are golden brown.
3. While the mushrooms are cooking, slice the zucchini length wise. 
4. Cut the tomato in the same thickness and seed it.
5. Seed the pepper and cut it in pieces to fit on half a baguette.
6. Pan sear all the vegetables until they are golden brown, add oil when necessary. Season with salt and pepper when you take it off the pan.
7. Slice the baguette in half, spread a tablespoon of avocado sauce on each side and start layering the vegetables.
8. Wrap the sandwich tightly in parchment paper before cutting it in half. 

You may want to keep the sandwich wrapped in the parchment paper as you eat this because everything tend to slide out once you bite into it.