BLT
BLT
This sandwich is great served with homemade or purchased French or sweet potato fries. It can be made panini style or like a more traditional BLT on toast.
Total Time
30 min
Servings
2 servings
Ingredients
- 2 tbsp maple syrup
- 1 tbsp liquid smoke (any flavor)
- 8 oz portobello mushrooms
- 1 garlic clove minced
- ¼ oz fresh tarragon chopped (or 1/2 tsp dried, or other herb)
- 3 tbsp Follow Your Heart Vegenaise
- 2 roma tomatoes thinly sliced
- 4 slices sourdough bread
- 2 oz baby arugula
Instructions
- In a large bowl, mix maple syrup, liquid smoke, and a pinch of salt and pepper, and whisk. Slice mushrooms into ¼” thick pieces. Add sliced mushrooms to the bowl, gently toss to coat, and set aside.
- Mix together the tarragon, minced garlic, vegenaise, and a pinch of salt in a small bowl and stir.
- Heat 1 tbsp oil in a large skillet over medium-high heat. Add marinated mushrooms and remaining marinade. Cook until caramelized, about 2-3 minutes per side.
- You can cook this panini-style by buttering the outsides of the sandwich, spreading mayo on each inside, and filling with mushrooms. You can add tomatoes and arugula now prior to pressing, or wait and add later. Alternatively, you can toast the bread, spread mayo on each side, and add fillings.
- To make your own fries: Preheat oven to 425°F. Cut russet potatoes into ½” thick wedges. Place on a baking sheet and toss with 1 tbsp veg oil, 1 tsp garlic powder, ½ tsp pepper, and a pinch of salt. Roast until crispy and browned, 18-20 minutes.