Portabella, Bacon.Tomato and Lettuce Sandwich |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Ingredients:
2 portabella mushroom caps washed |
1 tomatoes sliced |
4-6 slice(s) pepper bacon |
4-6 arugla or baby spinach leaves washed |
2 ciabatta bread rolls cut |
1/4 cup(s) a handful of basil leaves washed |
1 cup(s) mayonnaise |
1 teaspoon(s) lemon zest |
1 tablespoon(s) lemon juice |
Directions:
1. basil mayo:
2. add basil, mayonaise, lemon zest and lemon juice in blender. Blend until smooth.
3. sandwich: Place mushroom caps in a glass dish. Brush on a little olive oil. Roast in a preheated oven at 350 degrees for 10-15 minutes until soft. Cut ciabatta rolls in half. Brush cut half with olive oil. Place in oven for 5-6 minutes until toasted.
4. Heat a large skillet over meduim flame. Place bacon slices in skillet. Fry until desired cripsiness.
5. Place basil mayo on one half of cut and toasted roll, layer lettuce, tomato and bacon place mushroom cap on last. Top with cut half of roll with mayo and invert. Enjoy!
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