Circle B Kitchen
For Each Sandwich you will need:
2 slices of bread, preferable an artisan-type bread
1 portobello mushroom or 4-5 crimini mushrooms
1 clove garlic
2 tablespoons of goat cheese
1 or 2 sprigs of fresh thyme
a drizzle of truffle oil (optional)
1/2 avocado
1 large slice fresh mozzarella (or how ever many you need to cover the surface)
handful of baby lettuce (optional)
salt and pepper
Roughly chop the mushrooms and garlic. Saute with about half of the thyme for about 5 minutes or until soft. Transfer to the bowl of a food processor and let cool while you assemble the other ingredients. Pulse the mushrooms and garlic until finely chopped, but do not create a paste with them. Transfer to a bowl and stir in the goat cheese. Sprinkle with salt, pepper and the rest of the thyme and drizzle in a little truffle oil. Stir to combine well.
To assemble the sandwich, spread some of the tapenade on one slice of bread and top with the mozzarella and avocado, a sprinkling of salt and pepper, and then the other slice of bread. (I like to microwave the bottom half after I put the mozzarella on for about 10 seconds just to soften the cheese so it will melt faster.)
Grill the sandwich in a little butter, olive oil or cooking spray until golden brown and the cheese is melted. If desired, open the sandwich and top with the greens.