BBQ Veggie Sandwich
Why we love it:
- 4 Portobello Mushrooms
- 1⁄2 Red Onion
- 2 Sweet Potatos
- 1 Red Bell Pepper
- 2 teaspoons Extra Virgin Olive Oil
- 11⁄2 teaspoons Kosher Salt (divided)
- 1 Tablespoon Chili Powder
- 1 Tablespoon Paprika
- 1 teaspoon Garlic Powder
- 1⁄2 teaspoon Dry Mustard
- 1⁄2 teaspoon Dried Thyme
- 8 ounces Firm Mozzarella (or soft)
- 4 Burger Buns
- 2 cups Baby Spinach
1. PREHEAT THE OVEN TO 400 DEGREES
Clean the portobello, dust off any clinging dirt and remove the stem (which you can save for stock!). Slice the cap in ½ to make it thinner - to do this, slice higher than what looks like the halfway point to take into account the cup-shaped lid.
Slice the red onion into thin rings.
Wash the sweet potato and peel, if desired. Slice into very thin rings - about ¼ - ⅛” inch thick so they cook quickly.
Slice the red bell pepper into quarters.
Toss all veggies with the olive oil and ½ teaspoon salt on a baking sheet.
3. SPICE BLEND
Combine the spices - 1 Tablespoon chili powder, 1 Tablespoon paprika, 1 teaspoon garlic powder, 1 teaspoon kosher salt, ½ teaspoon dry mustard, ½ dried thyme. Rub on veggies. Roast for about 10 minutes, flipping or stirring about halfway through.
Slice the mozzarella. Stack onto both sides of the buns and add them to the oven to melt.
When the veggies are done, build stacks that are about the size of the bun. Add the raw spinach to the cheese, add a veggie stack, close the lid.
Serve as is, or with a bit or warmed BBQ sauce to dip. Add chips or crudité to the plate.