Kicked-Up Sandwich #3: Portobello with Ricotta, Arugula and Truffle Oil on Brioche
I was chosen along with 20 other bloggers to participate in a cook-along of Emeril’s soon to be published cookbook, Kicked-Up Sandwiches. Over the next 3 weeks, we will each cook up some delicious looking sandwiches of our choice (at least twice a week). We were given the okay to cook and discuss whatever dishes we want, but only a few recipes were given the okay to publish in their entirety. Learn more about the new cookbook on the information page, and catch up with the other bloggers from the Morrow Cookbook authors on their blog, The Secret Ingredient Blog.
If you don’t already know, my husband and I are venturing into new territory and have gone to a whole foods, plant-based diet.
Vegan, if you will.
Yes, it is a huge thing, and we have been doing it for about a week and love it. This leads me to make different choices than I would normally make from this cookbook, but lucky for me, there are plenty of options and possible substitutions that I can make. One great option was this portobello sandwich.
The portobello. Meat for the vegetarian.
This hearty, beef-like mushroom really knows how to stand on its own. Paired with other wonderful ingredients like avocado, ricotta and onions, you can’t miss with this one. If you like portobello mushrooms, you’ll enjoy this sandwich. If you don’t, I would substitute with chicken or beef (or nothing at all would be great as well!).
- For this sandwich, I used a vegan ricotta substitute, which worked out as well as drained ricotta cheese.
- If you find a whole portobello too much, you can slice one cap (as you would slice a small mushroom) and use half.
Don’t forget to pre-order your copy of Emeril’s Kicked-Up Sandwiches!