Sandwich Week: Portobello Perfection

The Chef: Lisa

The Menu: Public Notice: In case you aren't already, please sit down before reading the description of this meal. Seriously. Okay, to start with the big guns, Lisa marinated portobello mushrooms in a mixture of almonds, olive oil, Balsamic vinegar, rosemary, and other spices and baked them, which resulted in juicy, firm sandwich fillers. Then, she made an aioli of cashews, tomato, and cumin that perfectly complemented the mushroomy loveliness (which is that good-looking dollop on the left-hand side of the plate). Topped with fresh tomato slices and spinach and set atop crunchy rosemary rolls, these were unbelievably delicious little sandwich packages. Oh, right, and there was a salad with a light lemony dressing and shredded zucchini.

The Goods: We may never eat anything that isn't served between two pieces of bread again. This week we've been talking about childhood favorites since sandwiches seem to have the power to transport us all back to 5th grade, sitting around big middle-school lunchroom tables and trading for the best ingredients. So, what were your favorites as kids?