Cameron's Veggie Sandwich with Bacon

Ingredients (for two people):

Two portobello mushroom caps

One hass avocado

Six strips of bacon

Cheese (we used crumbled goat cheese)

One red onion

Cilantro

Green leaf lettuce

Focaccia bread (We used Margherita Focaccia)

Soy sauce

Olive oil

Sandwich spread (We used All Natural Nasoya Dijon Style Nayonaise Spread - very tasty!)



Pre-heat the oven to 350°F. Thinly coat a skillet in oil and let it heat up in preparation for the mushrooms. Begin cooking bacon on another hot skillet and wash all vegetables while the bacon is cooking. Cut the portobello mushrooms into thick slices and place on olive-oil coated hot skillet. Coat the top of the mushrooms in soy sauce and saute for about five minutes, occasionally moving the mushrooms until all or most of the soy sauce is absorbed. While the mushrooms and bacon cook, shock lettuce leaves in ice water (keeps them crisp); cut the avocado into medium slices; coarsely chop the cilantro (as much as you want to use) and very thinly slice some red onion (as much as you want to use). NOTE: Red onion is very strong, so a little goes a long way.

Cut the focaccia bread in half and then cut again length-wise, covering the two bottom halves in cheese. Place the bread on a foil-covered baking sheet and then into the oven to bake for 5 minutes or until the cheese begins to brown (we put the top half of the focaccia bread in the oven, too, so it would be nice and crispy). Once the bread/cheese is browned and the bacon & mushrooms are done, begin assembling your sandwich - layering all the ingredients any way you like. Slather the non-cheese covered top half of your sandwiches with sandwich spread, put the sandwich together and cut in half. Just so you can pick up the monstrous thing. Prepare to enjoy one of the best, if not the best, sandwiches you have ever had.

Delicious and so easy.