Chicken and Portobello Sandwich with Avocado Spinach Spread
(2 votes)
Avocados are good for much more than guacamole. If mashed or pureed, as with this sandwich, they make a great base for spreads. The roasted pepper gives the spread some depth of flavor, and the spinach is there for added nutrient content. Try using avocados, which are full of vitamins, minerals, and healthy fats, instead of nutritionally empty mayonnaise next time you make a sandwich.
Ingredients:
4 rustic country rolls
3 boneless, skinless chicken breasts
2 Portobello mushrooms, sliced horizontally into thin discs
red onion, sliced thin
Feta cheese
Spread
6 cups spinach, washed
1 ripe avocado
3 cloves garlic, chopped
1 roasted red pepper
1 green onion
2 T lemon juice
1 T olive oil
salt and pepper
Instructions:
Cook time: 10 minutes
Makes 4 sandwiches
For the Spread
Heat one tablespoon of olive oil in a large skillet over medium-high heat. Add the garlic and cook about two minutes. Add the spinach, season with salt and pepper, and cook until wilted, about six minutes. Transfer cooked spinach and remaining ingredients to a food processor and blend until smooth. Season with salt and pepper as needed.
For the Sandwiches
Heat one tablespoon of olive oil in a large cast iron skillet over medium-high heat. Add the chicken and season liberally with salt and pepper. Cook about four minutes, then flip, cover, and cook until chicken is done. Once done, remove from heat and set aside.
If necessary, add more olive oil to skillet. Add the sliced mushrooms and season with salt and pepper. Cook two to three minutes per side, until tender. Once done, remove from heat and set aside.
Toast rolls if desired. Build sandwiches with onion, spread, chicken, mushrooms, Feta, and any other desired condiments.
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