When I worked at the University of North Texas, we had a Potbelly's Sandwich place on the edge of campus. Of course, I loved it, but soon found if I kept eating lunch there I was going to gain a lot of weight. My wonderful friend and lunch partner, Danielle, got me hooked on the skinny sandwiches there, particularly the mushroom melt. What I would notice as they prepped my delicious sandwich is that they would hollow out a traditional sub bun. What?! That was magical. The sandwich still tasted good but I was getting less bread. Whoever came up with that idea was sheer genius. So, Jeff and I ate a lot of mushroom melts if we needed something quick. Fast forward to our move to Bowling Green. This is an absolutely lovely town, ya'll but my two biggest complaints are there are zero Potbelly's and zero Fuzzy's Taco shops here. So, Jeff and I improvised and came up with a mock mushroom melt. So, here it is.
First, go on out and buy yourself some of this deliciousness. This is just a picture of what was in my fridge - I don't think brand matters that much if you're buying it from a major retailer. I'm sure there is some little Italian market with some of this stuff that is to-die-for, but we do not have that here - yet. I like spicy, so I buy the giardiniera in the hot variety. They also have mild varieties. In my humble opinion, the giardiniera is what makes the sandwich.
RECIPE
10 - 12 oz package baby bella mushrooms, sliced
1-2 tsp garlic salt
4 mini sub buns (extra bread removed)
4 thin slices provolone (low calorie)
4 TBSP giardiniera relish
Hollow out your sub buns with a spoon. Basically, just split it open and use the spoon to help you scoop out extra bread, leaving enough bread to hold the sandwich together. Preheat oven to 350, add cheese to sub buns and toast buns until cheese is melted.
Spray a nonstick skillet with cooking spray, heat to medium and add mushrooms. Sprinkle with garlic salt and stir well. Cook 7-9 minutes over medium heat (the lighter side of medium heat) until tender. Divide mushrooms across 4 sub buns and put 1 TSBP of giardiniera on each. This is maybe a 10 minute meal, it's meatless, and delicious. Plus, it's on the light side. I made it last night when I was seriously exhausted.
Serve with carrot sticks and ranch dip, a side salad, chips, or whatever other side you like.
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