This vegetarian sandwich combines the perfect mix of sweet and savory, with the use of grilled, sweet pineapple and grilled, savory portobello mushrooms. This might just be my new favorite sandwich ever.
What you will need:
a George Forman grill
pineapple, sliced about 1/3 inch thick
portobello mushroom
cheddar cheese
avocado
kale
bread (I used 7 grain sprouted bread)
a little bit of butter for grilling the portobello mushroom
On a heated, non-greased, George Forman grill, take your pineapple slice and place it on the grill for 2-3 minutes. Remove it and use butter to grease the grill. Then, place your portobello mushroom on the grill for about 4-5 minutes. Meanwhile, toast your bread. Once the mushroom is done cooking, arrange it on the bottom half of the bread, then layer cheddar cheese and pineapple on top of it. Use the avocado as a spread and spread it across the top half of the bread and place kale on top as your lettuce. Serve with fries, chips or tomato soup.
Side note: if you don’t have a George Forman grill, you can make this on your stove top in a skillet. Just cook your pineapple on medium heat for 2-3 minutes on each side, and cook your mushrooms on medium heat for 4-5 minutes on each side.
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