Provencal Sandwich Recipe

This is a sandwich inspired by the ingredients left-over from the Cheesy Lasagna I made with Natalia the other day…
I discovered Provençal Mushrooms during my trip to Montevideo, Uruguay. I visited for work to shoot a TV commercial there and let me tell you… Uruguay is not a place too welcoming of vegetarians. Just like Argentina, Uruguayan cuisine is filled with “parrilladas” and meat, meat and meat everywhere… what’s a vegetarian girl to do??
These provençal mushrooms were in the menu of El Palenque, one of the most famous restaurants in Viejo Montevideo, next to the Mercado del Puerto. I had them with French fries and the combination of the garlic sauce, parsley, lemon juice was exquisite. I like it so much I went again to the same restaurant to eat the same thing a few times… not out of necessity, but out of gluttony.
When I saw the left-over spinach and sliced mushrooms I decided to combine them into a neat little sandwich inspired by those awesome mushrooms in Uruguay… perfect for a Sunday lunch at the beach.PROVENCAL SANDWICH
¼ cup of defrosted spinach, squeezed dry
2 button mushrooms, sliced
1 scallion
1 small garlic clove, made into a paste with some salt
¼ cubannelle pepper, cut into strips
2 tbs fresh parsley, chopped medium
The juice of 1 lemon
Salt and pepper to taste
2 oz of goat cheese
Handful of organic arugula leaves, washed and dried
Olive oil
1 whole-wheat demi baguette
1. In a small skillet over medium heat, pour about 1 tbs of olive oil and sauté the scallion and the peppers. Add the garlic paste and stir to combine to avoid the garlic to burn.
2. After a few minutes when the peppers have softened, add the mushrooms. Move them around a few times to make sure they cook on both sides and absorb the seasoning. Add a little drizzle of more oil if you find the pan is too dry.
3. When the mushrooms have acquired some color, add the spinach and parsley to the pan. Season with salt and pepper and add the lemon juice. Cook for just a few minutes and turn off the stove. Let the residual heat of the pan finish cooking the filling.
4. Now, cut the demi baguette into two halves and scoop out some of the soft dough inside to make some room for the filling. Drizzle with some olive oil and toast in a toaster oven to your desired crispiness.
5. Spread both sides with goat cheese. Transfer the filling to the bottom bread. Drizzle with a bit extra olive oil. Place the arugula leaves and then cover with the top bread.