Barbecued Mushroom Sandwiches
Enough for four to five sandwiches. You'll have enough leftover barbecued mushrooms for another hearty meatless sandwich another day. You can also use leftovers as a pizza topping.
3 tablespoons olive oil
2 pounds sliced mushrooms
1 medium-large onion, chopped
Salt and ground black pepper
1/2 cup your favorite barbecue sauce
4 to 5 sandwich buns.
Heat oil in a large, deep skillet over medium-high heat; add mushrooms and sauté until they lose their juices and then start to brown, about 10 to 12 minutes. Add onion; continue to sauté until onions soften, three to four minutes longer. Lightly season with salt and pepper. Reduce heat to low; stir in barbecue sauce and enough water to create a loose sauce consistency. Continue to cook to heat through, a minute or so. Meanwhile toast buns until golden brown. Top with mushrooms and serve.
Meatless Italian Subs
Makes two large sandwiches serve two to four. This hearty meatless sandwich is so filling, you may find a half portion might be just right.
2 sandwich rolls
2 tablespoons extra-virgin olive oil
1 tablespoon red wine vinegar
1/2 teaspoon dried oregano
4 lettuce leaves
4 thin slices each (about 4 ounces total) provolone and pepper jack
4 dill pickle slices
2 slices each: large tomato, lightly sprinkled with salt, red onion, bell pepper rings
1/2 cup marinated artichoke hearts
Drizzle each side of sandwich roll with olive oil and vinegar, sprinkle with oregano and then top each with a lettuce leaf and a cheese slice. Top each sandwich roll bottom with the following: pickle, tomato, onion, bell pepper and a portion of artichoke hearts. Cap with sandwich top. Halve and serve.