Recipe: Portabello and Watercress Sandwich

May 22, 2009

I'm on a mission to find tasty but simple vegetarian recipes. I'm not vegetarian, but I there are some days I don't want to eat meat. This was a last minute "let's see what do I have in the fridge" kind of recipe that turned out to be quite tasty. We ate these sandwiches with a side of tomato soup. This would be great picnic fare too.

Portabello and Watercress Sandwich
Serves 2, as a side, or 1 hungry person.


  • 1 small onion, sliced
  • 1 clove of garlic
  • 2 slices of mozzarella (in the photo I cubed it)
  • 1 large portabello mushroom, cubed - you can substitute any kind of mushroom you have on hand to equal about 1 cup of sliced mushrooms
  • 1 1/2 cup roughly chopped watercress - including stems
  • 3 cups of roughly chopped fresh spinach
  • a handful of chopped walnuts
  • 1 tbsp olive oil
  • Salt and pepper to taste
  • Bread: Any kind of crusty bread would work great. I used one long ciabatta bun.


  • Saute the garlic in olive oil until lightly browned, then add in onions and cook until translucent.
  • Add the mushrooms and saute for 3 minutes.
  • Add spinach, watercress, walnuts, and season.
  • Slice the loaf in half and lightly toast the bread. When it's toasted, sprinkle a bit of olive oil on the inner part, cut the garlic clove in half and rub the clove against the oiled surface of the toasty bread. It'll have a wonderful garlic taste!
  • When the greens have wilted you're good to go. Fill up the bread with the vegetable mix, add a little cheese on top and enjoy!
Feel free to add things and adjust as necessary :)

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