Dan’s Fresh Produce Gregg Prawdzik

You bacon lovers can add Hobb's applewood smoked bacon for a “BMLT”, but I'm not sure that name will catch on.

Your favorite bread, I like using soft light rye

1 large portobello mushroom

1 large king trumpet mushroom

1 garlic clove minced

2 leaves cold crunchy iceberg lettuce

2 slices of a firm, ripe, “perky” heirloom tomato

Canola oil

Butter

Mayonnaise

Dijon mustard

MISE EN PLACE: Remove stem from Portobello and save for soup or stock. Slice the cap at a sharp angle so that you end up with two disks. Slice the trumpet mushroom lengthwise into 3 pieces. Rub with the slightest of oil, and season with salt, pepper and minced garlic. Let marinate for a couple of minutes.

DIRECTIONS: Heat a large sauté pan on medium. Add a pat of butter and brown the mushrooms on each side. Alternatively you can grill the mushrooms. Set aside.

Add more butter and brown the bread on one side. Remove from heat.

Use a tiny bit of Dijon on one slice (non toasted side) and generous mayonnaise on the other slice. Build you sandwich in the following order, very important, starting with the Dijon toasted bread. Top with mushrooms, alternating layers of trumpet and Portobello mushrooms. Next lettuce, tomato, salt and pepper and the mayonnaise slice. Slice on a bias and enjoy!