Spring Picnic Sandwiches

My blogging activities have been temporarily pushed aside by a social life, however the fast pace and lack of time to cook during said social life got me to thinking.  I've been cooking, and posting, a lot of heavy, wintery type food lately.  I want it to be spring.  You know what people do in the spring?  They go on picnics and eat sandwiches.

Here are three of my favorite sandwiches.  Mayo free, so you won't get poisoned from your picnic.

The TBM

"TBM" stands for "tomato, basil, mozzarella", and is basically exactly what it sounds like: a slightly exotic vegetarian answer to the BLT.  

2 thick carved slices of mozzarella

several leaves of carefully washed basil, or a spoonful of pesto used as spread

1/2 tomato

wheat bread

Assembly should be self evident.  Grills superbly. 

Havarti and Tomato on a French Roll

The beauty of this baby is the texture: somehow the Havarti combines with the French roll to create a blissful, smooth compliment to the tomatoes. Possibly my favorite sandwich in the world. 

1 crusty French roll

2-4 tomatoes, cut into thin slices

1/4th pound sliced Havarti cheese

Cut the French Roll open and stuff it with cheese and tomatoes until it looks like it's going to explode.  

Serve with iced tea, and pickles, if you like them.  

Another variation on this theme is Brie and Tomato, which is also good.  Brie is quite buttery in taste, so if you're not a fan of butter you should stick with Havarti or cheddar.  

Mushroom Cap Burger

1 portobello mushroom, cleaned and skinned

1 tsp olive oil

1-2 garlic cloves

hamburger buns

Various Fixin's:  brown mustard, soy sauce, black bean paste, chili paste, cheddar cheese, pesto sauce

Fry the mushroom in a skillet until brown and wilted.  Make sure you repeatedly press down on the mushroom with the flat of the spatula so that all the water in the mushroom is forced out.  

Serve on hamburger bun with your choice of fixin's.*  Potato chips are good with this dish.  

Can be served either hot or cold.  

*Does anyone else think of Niles Crane when they hear the word "fixin's"? Hee.  

Sauteed Mushrooms on Toast, Rice, or Mashed Potatoes

Inspired by The Vegetarian Epicure, Book Two. Mutilated because I have no money.

10-15 mushrooms
1/2 cup apple juice
1/4 cup vinegar
1/2 stick butter
2 cloves garlic
red pepper flakes, pepper, cilantro to taste
peas, if you'd like

Brown mushrooms in the butter and garlic. Add the apple juice, spices, and vinegar and let cook down. Add peas. (I add them this late in the game because I don't want them to taste exactly like the mushrooms.)

Mushroom Stew

adapted and dumbed down from The Vegetarian Epicure Book 2

1/2 stick butter
1 cup apple juice
1/3 cup vinegar
2 garlic cloves
1 cup potato peel broth
1 cup milk or water
1 tomato, diced
10-15 mushrooms
pepper and cilantro to taste

Brown the mushrooms in butter and garlic, be careful not to crowd them or they won't brown. Add 1 cup apple juice, 1/3 cup vinegar, 1 cup potato peel broth. Simmer. Add the milk or water if it looks like the soup is boiling down too much. Throw in the diced tomato. Add the pepper and cilantro to taste.

Serves three.