Grilled Portobello and Goat Cheese Sandwich

Ingredients

• Portobello mushrooms (4 large, cleaned and stems removed)
• Goat cheese (4 ounces, softened)
• Ciabatta bread (4 slices)
• Baby spinach (2 cups, fresh)
• Sun-dried tomatoes (1/2 cup, chopped)
• Olive oil (3 tablespoons)
• Balsamic vinegar (2 tablespoons)
• Salt (to taste)
• Pepper (to taste)

Instructions

1. Preheat the grill or grill pan to medium-high heat.
2. Clean the portobello mushrooms with a damp cloth and remove the stems.
3. In a small bowl, whisk together the olive oil and balsamic vinegar to create a marinade.
4. Brush the mushroom caps generously with the olive oil and balsamic mixture, then season with salt and pepper to taste.
5. Place the mushrooms on the grill and cook for about 5-7 minutes per side, or until they are tender and slightly charred.
6. While the mushrooms are grilling, spread goat cheese evenly on two slices of ciabatta bread.
7. Layer the grilled mushrooms, baby spinach, and chopped sun-dried tomatoes over the goat cheese on each slice.
8. Top with the remaining slices of ciabatta bread to form sandwiches.
9. Place the assembled sandwiches on the grill or grill pan, cooking for 2-3 minutes per side, or until the bread is toasted and the cheese is melted.
10. Remove from the grill, slice in half, and serve hot with an optional drizzle of extra balsamic vinegar for added flavor.