Balsamic GASP

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Balsamic GASP

by Ben

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Bread type: french bread
Ingredients: 2 shallots, Fresh arugula, Goat cheese, 2 Portobello caps, cleaned, Balsamic vinaigrette
Time to make (approx): 20 minutes

1. Peel and dice the shallots. Sautee on medium heat in an olive oil-ed pan.

2. Before they brown all the way, add the portobello caps. Drizzle with olive oil, salt and pepper. Cover.

3. While the mushrooms cook, slice the bread into two sandwich-sized portions, about 8 inches long. Slice lengthwise, almost to the opposite crust.

4. When the mushrooms are tender throughout, remove from head and cut into half inch slices. Spread these evenly inside the sandwich. Cover with browned shallots.

5. Spread a generous amount of goat cheese to the top inside surface. The cheese will crumble and melt into the ingredients, doubling the delicious.

6. Add a friendly helping of arugula on top of the portobello slices and drizzle the entire sandwich with a little balsamic dressing. Don’t use too much!

7. Eat your sandwiches immediately! Notice the cheese melting and dancing with the portobello! The balsamic and the arugula sing together!

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