Grilled Portobello, Tomato & Tofu Open Sandwich
I'm not big on sandwiches - too much bread - but this open version, like a giant crostini, made a completely satisfying dinner on a hot evening.
I sliced the portobello and grilled on my grill pan with olive oil and balsamic vinegar. I dry grilled a slab of Wildwood Savory Tofu and a buttered slice of La Brea Organic Whole Wheat Bread. I then spread the toasted bread with arugula pesto, a slab of heirloom tomato, some fresh arugula leaves, the grilled portobellos, grilled tofu, and another slice of heirloom tomato, topped with arugula pesto.
Probably, my favorite no-cheese sandwich to date!