Portobello Mushroom & Goat Cheese Sandwich

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A few weeks ago, Coach Todd shared his signature recipe for lentil soup, but you may feel that a bowl of soup–no matter how delicious or nutritious– just isn’t enough to fill you up. Warmer liquids tend to expand in your stomach, providing you with a temporary feeling of fullness at the time of consumption that may wear off quicker than you’d expect. In order to avoid a grumbling stomach on the golf course, you may want to supplement your serving of soup with a side salad or sandwich.

Sandwiches are easily made, stored, and saved for later. They are a convenient source of energy via carbohydrates– and also a great source of pretty much any other nutrient, simply because you can put so many different veggies and proteins inside your sandwich. The best thing about sandwich recipes is how customizable they are, depending on your go-to staple sandwich ingredients. If it’s nutritious and can fit between your slices of bread and eventually into your mouth– why not put it in your sandwich?

Todd’s recipe keeps it simple so you can easily make and pack multiple sandwiches for a game or tournament, but that doesn’t mean you can’t throw in more ingredients or make it more hearty if you’d like. If you’re looking for super-foods and necessary veggies to keep in the loop of your diet, follow Coach Todd on Instagram and keep an eye out for posts highlighting VIP Veggies to incorporate into your diet.

Just last week, Coach Todd reminded us to keep zucchini on our plates and in our bellies:

Follow the recipe for Coach Todd’s mushroom & goat cheese sandwich below to complement the savory flavors of your lentil soup:

Portobello Mushroom and Goat Cheese Sandwich

Ingredients:

  • 2 Large portobello mushroom caps (cleaned and dried)
  • Arugula
  • Sundried tomatoes (thinly sliced)
  • Goat’s Cheese
  • 1 Clove garlic(minced)
  • 1 Baguette
  • 3tbs. Olive oil
  • Balsamic Vinegar
  • Pepper

Prep:

  1. Brush mushroom caps with olive oil and grill on medium heat.
  2. In a small pan heat oil, add garlic and cook until lightly brown (set aside).
  3. Brush baguette slices with olive oil and toast on grill.
  4. Remove mushrooms and baguette from grill.
  5. Slice mushrooms.
  6. On each baguette slice, add garlic, goat cheese, mushrooms, sundried tomatoes, arugula and pepper.
  7. Drizzle with balsamic vinegar.
  8. Enjoy!

Watch Todd demonstrate the preparation below!

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Next week, we’re taking more chip shots – so eat up, bulk up, and get ready for more practice!

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coachtodd@toddbordonaro.com

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Dunwoodie Golf Course
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