Portobello Mushroom Sandwich

Ingredients

• 8-oz Butter - Softened
• 4 Sun-Dried Tomatoes - Chopped
• 1 Red Chile - Finely Chopped
• Garlic - Finely Chopped
• A Few Sprigs Fresh Thyme Leaves
• Sea Salt and Freshly Ground Black Pepper
• 4 Large Portobello Mushrooms
• 1/2 Loaf Ciabatta Bread - Heated Until Crust Becomes Crispy
• 2 Tbs Dijon Mustard
• 1 Bunch Watercress - Picked and Washed

Preparation

• Preheat the oven to 400 degrees
• Mix the butter with the sun-dried tomatoes, chile, garlic, and thyme leaves. Season and spoon over each mushroom. Bake for 10 to 15 minutes, or until soft.
• Cut the ciabatta into 8 slices and spread with the Dijon mustard. Lay the watercress over the mustard and top with the baked mushrooms. Cover with the other half of bread, press down firmly, and cut.

Yield: 4 Servings

Prep Time: 10 Minutes

Cook Time: 15 Minutes

Jamie Oliver