Open Faced Portobello, Roasted Tomato and Goat Cheese sandwiches

If you didn’t know, I moved to SF. Along with this, I have started working in restaurants and the only chance I get to cook for myself is for lunch. SO lunch is a big deal now. And I like to make it special and delicious.

HOW TO MAKE

When the tomatoes start to fade, (like when they over-ripened on your counter), I slice them drizzle with olive oil, salt, thinly sliced garlic and thyme and roast them in the oven at 375 for about 15 – 25 minutes. The tomato flavor becomes hyper concentrated and well seasoned, perfect for any sandwich.

I thinly slice Portobellos, first taking out the gills with a spoon. I thinly slice onions and I sauté them in olive oil, until very translucent and starting to caramelize. I add the portobellos and cook. I like my mushroom to have some color. I deglaze with balsamic vinegar and cook until dry. Don’t forget to season.

I toast up bread in the same pan in some olive oil until golden brown. I spread some pesto on the toast. I make a lot of pesto and freeze it. It actually works out really well. Slice my favorite goat cheese, from Bodega Goat Cheese. Honestly his goat cheeses are incredible. Plus he shows me really cute goat pics. I deviate; I put a slice on the pesto-smeared toast, pile on the mushrooms and onions and top with your roasted tomatoes. Chiffonade some basil and sprinkle on top and drizzle some finishing olive oil (this means use the good stuff – I like McEvoy)

LUNCH IS SERVED

Yes…I had to show two pictures, because they were that good… and that pretty.