So the other day at a shoot I was assisting on, the catering company brought these amazing creamy spinach mushroom sandwiches. Today I attempted to recreate them! Not only did I manage to get the basic gist of the sandwich but I think I may have improved it too!
So, with no further ado here is a sandwich I am calling the “Portland.”
You will need:1 or 2 small cremini mushrooms, thinly sliced 1 clove of garlic, pressed or chopped a large handful of fresh spinach, chopped 2 Tbs of butter 1 pinch of salt, ginger, and pepper 2 Tbs spoon of parmesan cheese 1/4 cup 1% or 2% milk 1 tsp of Greek yogurt 1 Tbs of crumbled Feta Cheese 2 pieces of whole-wheat or marble rye bread 1 Tbs of low/no-fat cream cheese 1 medium sliced tomato (I prefer cherry or Roma tomatoes) Bean and Alfalfa sprouts 1 slice of pepper jack cheese 1 slice of cheddar cheese
Melt butter in medium skillet, add garlic and mushrooms and saute on medium heat until mushrooms are tender. Add most of the milk, spinach, ginger, salt, and pepper. Bring to a boil, cover, and reduce to low heat. Stir occasionally When spinach is cooked add the rest of the milk and the Parmesan cheese, bring to a boil, then reduce to simmer until most of the milk has reduced off. You should have a thick creamy sauce with the spinach and mushrooms. Remove the mixture from the skillet and put into a small mixing bowl. Add the Feta and the Greek yogurt. Refrigerate in the bowl for about 20 min or until mixture becomes a cold, creamy, spread (the texture should be somewhat similar to spinach dip).
If you prefer, toast your bread, then add softened cream cheese to one side of both slices. Add cheddar and pepper-jack cheeses, both kinds of sprouts, and the tomatoes. Add the spinach spread, slice, serve, and enjoy!