Kale Portobello Sandwich with Horseradish Cream

delicious close up

Strudel Much to my surprise, I have embraced S&S’s Sandwich Month. The realization that it allowed me to incorporate all sorts of tasty condiments into my food gave me a whole new perspective. AND this time around, I even figured out how to include one of my verrry favorite roots – horseradish! – into my sandwich.

 

I love love love horseradish but since I don’t eat meat, I haven’t found many ways to integrate it into my world. Usually it’s in my life just once a year – at Passover – when my father or brother buys a fresh root, grates it, and then simulatiously yelps and tears up at the strong the taste and smell (both of them do a little “whoa! it’s so strong!” dance that I sort of love). This is shortly before eating it with joyful abandon at the actual Passover meal.

 

But last week I bought fresh horseradish for the first time myself, and made this sauce for some steak-eating guests. I absolutely loved it – tangy and creamy, it’s got great flavor without being overpoweringly hot. Figuring that the flavor would stand up well to some hearty vegetables, I whipped up this sandwich so that I wouldn’t miss out on any of the horseradishy goodness!

 

 

sandwich

 

 

Kale Portobello Sandwich with Horseradish Cream

 

horseradish cream sauce (recipe by Alton Brown)

1 cup sour cream
1/4 cup grated fresh horseradish
1 tablespoon Dijon mustard
1 teaspoon white wine vinegar
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Place all of the ingredients into a medium mixing bowl and whisk until the mixture is smooth and creamy. Place in the refrigerator for at least 4 hours or overnight to allow flavors to meld. Sauce can be stored in the refrigerator in an airtight container for 2 to 3 weeks.

 

for the sandwich:

1 small bunch of kale

Portobello mushroom, grilled and sliced (I used leftovers from the Herby Portobello Sandwich)

avocado (optional)

horseradish cream sauce

 

Strip the kale by removing the leaves from the stalk, then loosely chop. Heat about 1 tablespoon of oil in a heavy skillet, and when it’s hot, add the chopped kale with a little salt and pepper. Saute, stirring occasionally, for about 5 minutes. Kale is done when it’s broken down and more tender, but still has a toothy bite to it.

 

To assemble the sandwich, generously coat one side of bread with the horseradish cream. Stack with sautéed kale and sliced mushrooms. If using avocado, mash on the other slice of bread, and top sandwich. Grill in a panini press for about 5-7 minutes on medium heat. Serve with extra sauce on the side (for a little extra dipping), and enjoy!

 

 

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