How to Make Spinach And Mushroom Sandwich

Serves: 4

Preparation time: 10 mins

Cooking time: 20 mins

Ingredients needed to make Spinach And Mushroom Sandwich:

• 4 sandwich rolls
• 10 oz white button mushrooms, thinly sliced
• 8 oz fresh spinach leaves
• 3 whole pickled jalapeno peppers, deseeded and stemmed, sliced into strips
• 2 garlic cloves, finely chopped
• ¾ cup pickled red onions
• 1 avocado, sliced
• 2 tbsp chitpotle pepper in adobo sauce, finely chopped
• 1 cup refried beans
• 2 medium poblano peppers
• Handful of fresh cilantro leaves
• 2 tbsp olive oil
• 2 tsp dark molasses
• Kosher salt and freshly ground black pepper to taste

Cooking instructions for Spinach And Mushroom Sandwich:

• Char the poblano peppers on the gas burner for about 10 minutes, flipping it over from time to time, until they blacken throughout.
• Wrap them up in a cling film and set aside in a bowl.
• Drizzle a couple of tbsp olive oil in a large skillet and wait until it sizzles over high heat.
• Throw in the mushrooms, along with a dash of seasonings and sauté for about 10 minutes, stirring and tossing regularly, until they brown evenly.
• Stir in the garlic, and continue to sauté for another minute or until the mixture turns fragrant.
• Toss in the spinach, followed by a splash of water and stir them all together to mix well.
• Cook for about 3 minutes or until the water ebbs away and the spinach wilts completely.
• Sprinkle a dash of salt and freshly ground black pepper and toss well to combine before tipping it into a plate, lined with kitchen paper to absorb excess grease.
• Pat dry with more kitchen papers to soak away any moisture and keep it aside.
• Peel off the blackened skin of the poblano peppers, followed by its seeds and chop off the stems.
• Slice it into ½’’ strips and set aside.
• Toss the chitpotle peppers, refried beans and molasses together in a separate bowl and set aside.
• To make the sandwiches, slice each roll longitudinally into two halves and spread the above mixture over its bottom half.
• Arrange the poblano slices on top and cover it with the spinach-mushroom mixture.
• Top it up with layers of pickled onions, jalapeno slices as well as cilantro and finish it off with avocado slices above all.
• Place the top half of the sandwich over it and give it a gentle press to compress.
• Assemble rest of the Mexican sandwiches in a similar fashion and brown them in a Panini press until toasted slightly.
• Slice crosswise into two equal halves and serve right away.

Image credit: Wikimedia Commons