I believe some of best things in life happen when we don't really plan it. That is exactly the case here. I had some leftover pico de gallo in the fridge and no more tortillas to go with it. A quick look at my kitchen showed me an avocado resting on the fruit basket, a bag of my favourite multi-grain sliced bread on the counter and some sharp cheddar in the fridge. And like magic, a new sandwich was created!
It was pretty wet outside so I decided to use my indoor grill pan. Frankly I think it is a big pain in the neck because our ventilation system sucks and every time I grill indoors our entire 700 square feet apartment gets foggy and smelly. It takes hours to "de fog" the place. So with that in mind, I decided to grill not just the mushroom, but also the bread slices and the avocado as well. Don't ask...
Grilling the avocados make them warm (duh...) and also a little charred, which I love. I grilled the bread slices too because I had this image of nice grill lines on my sandwich so I threw them on the grill too.
You can find ready-made pico de gallo in many groceries stores. I make my own and I added the recipe at the end of this post.
The result was one big, yummy and even nutritious sandwich that I am sure I will be making again.
Mexican Sandwich Recipe:
What I used, for one huge double-deck sandwich
About 1/2 cup of picco de gallo (recipe follows)
1 Hass avocado
1 Portobello mushroom
2 slices of sharp cheddar cheese
2 slices of multi grain bread
Drain the pico de gallo of any excess liquid, set aside.
Heat grill to medium-high. Clean mushroom and remove the stem. Brush it with oil and grill it until tender and cooked, turning once. Remove and slice it.
Peel and cut the avocado in half. Spray the grill with cooking oil and place avocado halves, being careful not to "break" them. Leave it on the grill until you get nice marks, about a minute or so. You may try and turn them, but I found it to be a little bit messy. Remove from grill and slice it.
Grill the slices of bread.
Put the sandwich together buy layering the avocado slices, the pico de gallo, cheese slices and the portobello mushroom.
Pico de Gallo Recipe:
5 ripe tomatoes
1/2 red onion
1 handful of cilantro
1/3 of a jalapeno pepper
Chop al ingredients and season with salt, pepper, olive oil and a dash of lime juice. For best results, let it rest for at least 30 minutes for the flavours to blend.
As an alternative for the sandwich, you can always just use good old sliced tomatoes and onions, but keep in mind that if you don't add cilantro you will be missing out on a major Mexican flavour.