Portobello Mushroom & Cherry Tomato with Yogurt Avocado Open-faced Sandwich

Continuing with my sandwich/panini craze, this time a different version, open-faced sandwich!

I had some baby portobello mushroom and cherry tomatoes leftover in the fridge and this idea of making open-faced sandwich just came up. Thought it would be virtually appealing, although quite cumbersome to eat (bits and pieces dropping all over).

Mushroom, tomato and bread on their own would be a bit too dry, so I got some avocado to add a creamy texture to the sandwich. The avocado cream could also help hold the toppings together.

Actually making the mushroom and tomato toppings as well as the avocado cream is really simple. For the bread, too lazy to make so I bought some wholemeal walnut bread. Actually any bread is fine, whether rustic country loaf or sourdough.

The baby portobello mushroom is sliced and mixed with minced garlic, olive oil, sea salt, balsamic vinegar and some fresh thyme. Then I simply used the air-fryer to cook them for about 6-7 mins.

Same goes for the cherry tomato toppings.

The avocado cream is even simpler, just blend ripened avocado with Greek Yogurt.

Do they look like cafe-style food? I always thought food that looks good, help the food itself taste good. LOL. Actually cafe-style food can be easily made at home.

Portobello Mushroom & Cherry Tomato with Yogurt Avocado Open-faced Sandwich

Ingredients

• 2 slices of wholemeal walnut bread (rustic, sourdough)

Portobello Mushroom topping

• 3 baby portobello mushroom, sliced
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1/4 tsp sea salt
• 2 tsp balsamic vinegar
• 2-3 sprigs fresh thyme, remove leaves from stem and tear into tiny pieces

Cherry Tomato topping

• 8-10 cherry tomato
• 2 cloves garlic, minced
• 2 tsp olive oil
• 1/8 tsp sea salt
• 1 tsp balsamic vinegar
• 2 sprigs fresh thyme, remove leaves from stem and tear into tiny pieces

Avocado cream

• 1/2 avocado
• 1 tbsp greek yogurt (I use Farmer's Union)

Steps

1. Mix all ingredients for mushroom topping and air-fry for 6-7 mins at 180C. Set aside.
2. Mix all ingredients for tomato topping and air-fry for 5-6 mins at 180C. Set aside.
3. Blend avocado with greek yogurt till creamy. Set aside.
4. Heat grill pan at low heat and place a slice of bread in it. Cover with glass top for 30s. Off heat, remove cover.
5. Spread avocado cream, followed by the mushroom topping.
6. Repeat with tomato topping.
7. Best served warm.

I must say the open-faced sandwich taste really really yummy!

Really love the mushroom one!! Thought the toppings would drop all over the place with each bite, but didn't! The avocado cream helped hold everything together and really enhanced the overall taste of the sandwich. The portobello mushroom was meaty, sweet and juicy, spiced with bits of garlic and aromatic with the tiny bits of thyme. The balsamic vinegar was a little more subtle, probably more could be added for an enhanced flavour.

The tomato was more tangy and very juicy, equally delicious. Personal preference is the mushroom but visually the tomato one looks more cheery and appetising.

Another wholesome and hearty meal, yet quick and easy to make at home :)