The meaty texture of baby portobello mushrooms combined with creamy avocado, crunchy cucumbers and fresh micro greens makes a substantial sandwich. Swiss cheese adds richness to this summer lunch. This version is especially good on a whole wheat or multigrain bread.
One week ago I have received a package from OXO with GreenSaver container and fresh cucumbers from Melissa’s Produce. I did not have a chance to try new recipes with cucumbers, so I have stored them in refrigerator in the GreenSaver and left for a business trip. Several days later when I came back home my cucumbers were still fresh and juicy and I made several meals using them. I am happy to have proper storage for my fruits and vegetables, especially in summer time, when we eat a lot of salads and berry desserts.
OXO GreenSaver solves produce storage challenges:
How to make the perfect summer sandwich with green vegetables and mushrooms.
Serves one, and it’s still not enough-))
- 2 slices of bread, lightly toasted
- 2 Tbsp. mayonnaise sauce
- 3-4 garlic cloves, peeled, minced
- 1/4 avocado, sliced
- 2 baby portobello mushrooms, sliced, sauté lightly
- 1 Melissa’s cucumber, sliced
- fresh micro greens
- 2 slices of Swiss cheese
In a small bowl mix together the mayonnaise sauce and garlic. Brush one side of each bread slice with garlic mayonnaise and cover with a slice of cheese. Arrange the cucumbers, avocado, mushrooms and micro greens on a one slice of bread. Top it with the remaining bread slice. Place in preheated oven 350F for few minutes, just until the cheese is start melting. Transfer the sandwich to a cutting board and cut in half. Serve immediately.
I was sent an OXO GreenSaver Produce Keeper and Melissa’s Produce bags of fresh cucumbers. I was not paid for this review. The sandwich recipe is my own creation.