Sandwich Art

We love eating sandwiches at our house. (Who doesn’t?)

But Winter’s cold weather can make the usual cold cuts seem too cool to warm our hearts. 

And so we  are delighted to have recently discovered a hot sandwich to warm us on chilly nights. It’s quick, simple, and vegetarian!!! 

What’s more is that it is super tasty.  Both kids love these Vegetarian French Dip Sandwiches that we sourced from the website Budget Bytes. 

We have to double the recipe in order to have sufficient amounts to supper.  If you are skeptical about eating a vegetarian French dip, Abe reports that these sandwiches taste like meat, and I suppose they do, but that is not the only reason why we love them so much! 

INGREDIENTS

• 1 onion 
• 3 portobello mushroom caps (about ½ lb.) 
• 2 Tbsp butter 
• 1/8 tsp salt 
• 1/8 tsp black pepper
• 1/4 tsp dried thyme 
• 1/4 tsp dried oregano
• 2 cups vegetable broth – We like Better than Bullion brand 
• 1 Tbsp soy sauce
• 1/2 Tbsp brown sugar
• 1/8 tsp garlic powder 
• 4 6-inch French or Hoagie rolls 
• 4 slices provolone cheese

INSTRUCTIONS 

1. Slice the onion. Clean the portobello caps removing any dirt, and then slice each cap in half, then crosswise into 1/4-inch thick strips.
2. Add the butter to a deep skillet along with the sliced onions. Sauté the onions over medium heat for a few minutes until they soften.
3. Add the sliced mushrooms to the skillet along with the salt, pepper, thyme, and oregano. Sauté the mushrooms until they release all their moisture and the liquid in the bottom of the skillet has evaporated (about 10 minutes). There should be some browned bits coating the bottom of the skillet.
4. Add the vegetable broth, soy sauce, brown sugar, and garlic powder and stir to dissolve the browned bits from the bottom of the skillet. Allow the liquid to come up to a simmer, then turn down to low and simmer for about 5 minutes while you toast the bread.
5. Open the rolls and place them on a baking sheet, open sides up. Turn the oven on to broil and place the rolls in the oven on the middle rack. Watch the rolls closely and broil just until you see a slightly browning on the edges (about 5 minutes).
6. Use a slotted spoon or tongs to take the mushrooms and onions out of the au jus. Divide the mushrooms and onions among the four rolls. Top each sandwich with a slice of provolone.
7. Return the sandwiches to the oven and broil for a few minutes more, or just until the cheese is melted. Close the sandwiches up and serve with the au jus from the skillet for dipping.