Sandwich goals look like this Mushroom and Onion Feta Grilled Cheese. It’s the perfect mixture of crunchy toast and a creamy, melty filling made of healthy fats and fiber. Eat it fresh from the pan or store it in the fridge to reheat later!
Let’s talk carbs. Too often people are afraid of them or avoid them like the plague, while dreaming of a chewy chocolate chip cookie or crunchy piece of toast. One time I was one of those people. For months I cut out carbs from my life because they were a sure path to weight gain. What I learned was that 1) they’re not 2) they’re an important energy source and 3) it just wasn’t worth it.
Despite not agreeing with a fair amount of what my nutrition professor said, this is one thing we had in common. Carbs give our bodies fuel to burn. Of course, not all carbs are created equal, but I believe they all have a time and place. It’s more important to find your balance. When you learn to honor the craving without falling off the deep end, you’re practicing mindful decision-making.
Usually a bowl of vegetables is all I want, while other times my mind keeps drifting over to that muffin sitting on the counter. Case in point—I acknowledge that I washed and cut much “healthier” celery on Sunday. I wouldn’t eat a muffin every day, but today is not every day and I’m going to enjoy it anyway. In case it sounds like I’m a mindfulness master, let’s quickly put the kibosh on that thought. I’m aspiring to incorporate it more, rather than merely preaching the theory behind the practice. The first milestone was reconstructing my mindset on good versus bad carbs.
Now I take a different approach and cut my carbs into thick slices of whole wheat bread. My newest obsession is sourdough. Life is too short to spend our time worrying about every crumb I put into my mouth. (Unless you have a medical concern, in which case please track as much as you need.)
I actually used my last pieces of bread for this, making me feel like Pesach is actually just around the corner. Somehow it creeps up on me every year, regardless how many times I peek over my shoulder. A few of my friends’ families are always light years ahead of the game and have their houses spick and span over a week in advance, already cooking dishes on their menu plan. That’s definitely not my family, but kudos to you for keeping the grocery stores happy to stock up on potato starch and matzah when it’s still only Purim.
I’ll just be over here, enjoying my grilled cheese sandwich.
If you have some Pesach-prepping superpowers to spare, I’ll make a deal with you. Teach me how you do it in exchange for a fancy grilled cheese like mine?
However hard you try to resist, after one bite of this beauty you’ll probably join the ranks of us last-minute-cleaning folks. Better to quit while you’re ahead and save the energy to clean for Pesach once you’ve licked your plate clean. It’s socially acceptable to do when we’re talking toasted bread stuffed with all the good things in life. Smashed avocado, sautéed mushrooms, caramelized onions, leafy greens, and melty feta cheese. It’s like creamy and crunchy got together and had a baby.
Cafés are making a killing with toasts like this, taking over Instagram feeds up the wazoo. Millennials are really taking the phrase “it’s the best thing since sliced bread” to heart. Admittedly, I’m one of those millennials, but you and I would both rather make grilled cheese at home, where we can keep wearing our old granny sweats and ratty slippers.
If you try this recipe, I’d love your feedback. Leave a comment below, save it on Pinterest, or tag #lensesandlentils on Instagram so that I can see your creations!
- ¼ white onion, sliced
- 2 baby bella mushrooms, sliced
- 1 tbsp olive or avocado oil
- 2 slices whole wheat bread
- ½ avocado, mashed
- ¼ cup feta cheese
- handful baby arugula
- Heat the oil in a medium pan on the stove. Reduce the flame to low, then sauté the onions for 3 minutes. Next add the mushrooms, stirring occasionally for 10-12 minutes, until softened and slightly brown.
- In the meantime, toast the bread to desired doneness in a toaster oven.* Layer 1 slice with the avocado, cooked mushrooms and onions, arugula, and finally the feta cheese, then top with the other slice.
- Return the sandwich, feta side on the bottom, to the pan and press down gently for a few minutes, to make the cheese melt. Flip over, continuing to press down, for about 1 minute more.