Roasted Portobello B.L.A.T.s with Pesto Sauce

Roasted Portobello Mushroom Bacon, Lettuce,Tomato, Avocado open-faced sandwiches with  pesto sauce | TheRoastedRoot.net #paleo #healthy #recipe #lunch #glutenfree

Confession: I sometimes go months without thinking about sandwiches. Like, the entire Sandwich food group gets wiped from my radar, and I simply forget about its existence. Call.me.loca.

Granted, it hasn’t always been this way…there was the Italian B.M.T Obsession of 2001 (during which Subway got a great deal of business from me), the Great Peanut Butter and Jelly Binge of 2006 (during which I ate a PB&J almost every single day, because: college), and also the Torrid Reuben Affair of 2009 (from this deli in particular, because I had a crush on both of the owners).

You can imagine once I stopped eating gluten, my sandwich consumption halted, in spite of the fact that yes, gluten-free bread does exist. Let’s call a spade a spade: GF bread is just not the same as my formerly coveted jalapeño-cheddar big ass role of glutinous bliss. Nor my highly adored Dutch crunch roll, ciabatta roll, focaccia bread, etc, etc. Sandwich Lane is a dark and dreary place for us roll lovers who eat a gluten-free diet, can I get an amen?

Roasted Portobello Mushroom Bacon, Lettuce,Tomato, Avocado open-faced sandwiches with  pesto sauce | TheRoastedRoot.net #paleo #healthy #recipe #lunch #glutenfree

Roasted Portobello Mushroom Bacon, Lettuce,Tomato, Avocado open-faced sandwiches with  pesto sauce | TheRoastedRoot.net #paleo #healthy #recipe #lunch #glutenfree

Although hopeful, I’ve made concessions with the fact that my Sandwich Life is anything but sultry. Howeves, I do have a pluthera of sandwich roll replacements in my arsenal, albeit not as interesting at the Jalapeno-Cheddar Big Ass Roll of Glutinous Bliss. Things like Grain-Free Biscuits, Gluten-Free Irish Soda Bread,  store-bought sliced bread, roasted eggplant rounds, and of course:

Das portobello mushroom.

Roasted Portobello Mushroom Bacon, Lettuce,Tomato, Avocado open-faced sandwiches with  pesto sauce | TheRoastedRoot.net #paleo #healthy #recipe #lunch #glutenfree

Recently, I had a big ol’ craving for a meaty portobello mushroom and figured a flavor-packed open-faced sandwich would be pretty trick. I had a big juicy heirloom tomato that needed to be used up, had just made a batch of basil pesto sauce, and had the usual supply of avocado and bacon on hand.

I roasted the mushrooms in the oven (they take no more than 20 minutes!) in order to use them in place of bread for an open-faced sandwich.

Roasted Portobello Mushroom Bacon, Lettuce,Tomato, Avocado open-faced sandwiches with  pesto sauce | TheRoastedRoot.net #paleo #healthy #recipe #lunch #glutenfree

The key to a great BLAT is great T and B…A nice juicy heirloom tomato brings so much flavor and meatiness to the sandwich, as does a hearty, thick slice of quality bacon. And because I can’t leave a traditional recipe well enough alone, I like to replace the L with more vitamin-ous greens,  such as spinach or baby arugula.

The avocado, you’uns…it really makes a dreamy bite. It’s the A to my BLAT. LITRALLY.

Topping this whole dang shindig with pesto made for a super satisfying meal. All it took was one portobello cap-worth of BLAT, and my hunger was completely satiated. For those of you who like to grab hold of a sandwich and really sink your teeth in, you can top these open-facers with an additional portobello cap.

Roasted Portobello Mushroom Bacon, Lettuce,Tomato, Avocado open-faced sandwiches with  pesto sauce | TheRoastedRoot.net #paleo #healthy #recipe #lunch #glutenfree
BLAT!

Roasted Portobello Mushroom Bacon, Lettuce,Tomato, Avocado open-faced sandwiches with pesto sauce | TheRoastedRoot.net #paleo #healthy #recipe #lunch #glutenfree

Roasted Portobello Mushroom BLAT with Pesto Sauce

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4 open-face BLATs
Author: Julia
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Ingredients

Roasted Portobello Mushrooms

For the BLAT Sandwiches:

  • 8 slices thick-cut bacon*
  • 1 large or 2 medium heirloom tomatoes
  • 1 large ripe avocado peeled and sliced
  • 4 cups baby arugula
  • Pesto sauce

Instructions

Roast the Portobellos:

  1. Preheat oven to 400 degrees F and line a baking sheet with foil.
  2. Remove stems from portobello mushrooms, brush with oil, and sprinkle with sea salt and Cajun seasoning. Place mushrooms on the foil-lined baking sheet gill-side up and roast 10 minutes. Flip and roast another 8 to 10 minutes.

Make Open-Faced BLATs:

  1. Cook the bacon over medium-high heat in a skillet until crispy, about 5 minutes
  2. Add a handful of baby arugula to each portobello mushroom cap, followed by thick slices of avocado, cooked bacon, heirloom tomato, and desired amount of pesto sauce. Serve open-faced or with an additional roasted portobello mushroom cap on top.

Roasted Portobello Mushroom Bacon, Lettuce,Tomato, Avocado open-faced sandwiches with  pesto sauce | TheRoastedRoot.net #paleo #healthy #recipe #lunch #glutenfree

More sandwiches for your digestion:

Roasted Eggplant Pesto Sandwich

Roasted Eggplant Sandwich with Avocado and Kale Pesto

Sweet Potato, Walnut, and Havarti Grilled Cheese

Sweet Potato, Walnut, and Havarti Grilled Cheese with cinnamon and honey | theroastedroot.net #glutenfree #grilledcheese #sandwich #lunch #recipe

Avocado Beet Pesto Sandwich

Avocado Beet Pesto Sandwich - - -> http://www.theroastedroot.net

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Comments

  1. Kari Peters

    I never really think about sandwiches either until tomato season rolls around, thanks for the perfect creative solution to my BLT cravings!

  2. Izzy

    I agree, gluten free bread just isn’t as fun! And I hate that I can’t to go Subway anymore 🙁 Sometimes I forget about sandwiches too, but then I eat one and my love affair begins all over again! Adding pesto to a BLT is a pretty amazing idea!! And those Portobello buns don’t look too bad either 🙂

  3. Joanne

    I also rarely think of sandwiches when it comes to menu planning. WHICH IS CRAZY. Especially in the heat of summer. Loving this dressed up BLAT!

  4. Julia

    My mouth seriously began to water just looking at this! I would add in the superfood radicchio, roasted, instead of greens, but otherwise, this is amazing looking. My basil is almost at the harvest point and this is definitely going on my list of first things to make. Thank you for the recipe!

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