Late Night Peruvian Vegetarian Sandwich
Adapted from a recipe at the Atemporal Hotelito, Lima
Preparation time: 10 minutes
Cooking time: 10 minutes
Makes 2 sandwiches
- 2 individual ciabatta or Turkish breads
- Oil for frying
- 150g/5ozs. baby spinach leaves (it will seem like a lot but they will wilt down significantly)
- 100g/3.5ozs. mushrooms, sliced thinly
- 125g/4ozs. cream cheese, cut into cubes
- 1 avocado
- Salt and pepper
Step 1 - Preheat oven to 200C/400F and slice the breads in half horizontally. Place in the oven for 10 minutes uncovered.
Step 2 - In the meantime, heat a frypan on medium high heat. Add the oil and saute the spinach leaves until soft and wilted. Place in a bowl with the cream cheese cubes. Then fry the mushrooms, you don't have to cook them until very soft, just take the chalky texture away from the raw mushrooms. Place in the bowl and mix everything together.
Step 3 - Spread the cheesy mixture on the bottom half of the breads and season liberally with salt and pepper. Halve and peel the avocadoes and fan out slices on top. Serve while bread is hot.