2 large Portabella mushrooms
Brie cheese, sliced
seedless watermelon, salted for flavor
Wash the outside of Portabella mushrooms. (Leave the gills, gives an earthy flavor.) Place on a baking sheet. Sprinkle with salt & pepper and drizzle with olive oil. Broil for 8-10 minutes.
Slice french baguette longways and cut in half. Spread inside with mayo and sprinkle with salt & pepper. Broil for 3-5 minutes or until golden around the edge. Remove top halves of bread from the oven. Place the sliced brie cheese on the bottom pieces of the bread and place back in oven. Broil 1-2 minutes more or until bubbly. Remove from oven.
While mushrooms and bread are broiling, slice watermelon into 1/4-1/2" thick slices.
To assemble the sandwich, layer the brie-toasted bread with the portabella, then watermelon and add arugula. Top with the other half of bread and dig in!
April 16, 2013