Balsamic Sweet Potato, Mushroom Arugula Sandwich
In a kale and spinach obsessed world, there is one leafy green that always seems to get left behind in the dust. The small and understated superhero, arugula, packs the same nutrient-dense powers as its more well known rivals. With just 8 calories per 2 cup serving, arugula provides a healthy and various dose of essential vitamins and is considered one the top 10 most nutrient-dense foods.
Every once in a while I get an incredibly strong craving for a sandwich and I thought now would be the perfect time to switch things up and include a little arugula. This balsamic sweet potato mushroom arugula sandwich is completely vegan and easy to throw together. Plus it highlights some of my favorite ingredients and probably yours too, aka bread and potatoes.
While sweet potatoes and bread are really just fine on their own, this is a sandwich after all, and normally sandwiches are kind of meaty. Portabella mushrooms used to be the source of nightmares for young pescetarian me, as they were used as every restaurant’s favorite vegetarian sandwich substitute. I’m pretty sure most vegetarians can relate. The whole eggplant, roasted peppers and portabella mushroom thing can get super repetitive, so at first I was a bit hesitant to include mushrooms in this dish. However, once cooked the right way and paired with the sweet potatoes, balsamic arugula salad, and vegan herbed cheese, they really work to create the chewy, meaty texture that is needed. Plus, I just can’t resist anything with a balsamic glaze!
You can chop, grill, glaze, and prep this sandwich in 30 minutes or less with the recipe below!
Balsamic Sweet Potato, Mushroom, and Arugula Sandwich
(makes 1 sandwich)
- 1 sweet potato
- 2 cups of arugula
- 2 large portabella mushrooms
- 1/3 baguette
- 1 tbsp olive oil + 1 tsp for arugula salad
- 4 tsp balsamic vinegar
- ½ tsp coarse sea salt
- ½ tsp garlic powder
Vegan Herbed Cheese
- 4 tbsp Kite Hill Soft Cheese
- Juice from ½ lemon
- ¼ tsp dried rosemary
- ¼ tsp black pepper
- ¼ tsp thyme
- ¼ tsp dried basil
- ¼ tsp coarse sea salt
- Peel sweet potato and slice into quarter of an inch round pieces. Remove stem and brown inside from the portabella mushrooms.
- Place 1 tablespoon of olive oil on a stovetop grill or skillet and heat on medium heat. Place mushrooms and sweet potatoes onto the grill or pan and allow them to cook thoroughly on both sides until both the mushrooms and sweet potatoes are soft and slightly brown.
- Season the sweet potatoes and mushrooms with ½ teaspoon of garlic powder. Once all vegetables are soft, pour 2 tablespoons of balsamic vinegar and allow the vinegar to cook down and caramelize, about 4 minutes.
- While vegetables are cooking, mix arugula, 2 tablespoons of balsamic vinegar, 1 teaspoon of olive oil and ½ tsp of salt together in a small bowl, coating the leaves evenly.
- For herbed cheese, mix soft cheese, lemon juice, rosemary, black pepper, thyme, dried basil and coarse sea salt together in a small bowl until smooth.
- Toast baguette according to preference. Smooth herbed cheese over the slices and stack cooked sweet potatoes, mushrooms and arugula salad on top.