Ingredients
4 Ciabatta rolls
2 Tbs Butter,
2 Tbs Olive oil, plus extra for drizzling,
4 Large portobello mushroom caps,
1 Sweet or yellow onion, halved and sliced,
1 Package of goat cheese, such as chevre,
Arugula,
Balsamic vinegar,
Salt & Pepper
Preparation
Preheat the oven to 400 degrees.
Heat the butter and olive oil over medium heat in a large pan or skillet (avoid the nonstick ones if you can help it). Add the onions and turn the heat to medium-low. Cook, stirring INfrequently (that’s right, just relax and let ’em do their thing) until the onions are a deep golden-brown color, approximately 20 minutes. Remove from the heat and set aside.
While the onions carmelize, clean the mushroom caps. On a cookie sheet, drizzle the mushrooms with olive oil, salt and pepper. Roast at 400 for 8 - 10 minutes until they have reduced in size a little bit and look “roasty toasty.”
Slice the ciabatta rolls in half, drizzle ’em with olive oil and -lightly- toast ’em in the oven.
On each roll, layer a smear, slice, or dollop of goat cheese; carmelized onions; 1 portobello cap; and a fluff of arugula. Drizzle the arugula with balsamic vinegar and top with the next slice of ciabatta. You know, like a sandwich… Because we’re making sandwiches here… Don’t look at me like that.
I could eat these things all day.
