Ciabatta Sandwich with Portobello and Caramelized Onion

Ciabatta is one of my favorite breads. Its rustic crust contrasts with the soft body and adds pleasant chewyness. It's distinctive holes inside give it a fun and smart character-- they lighten up the body, making the bites hearty without being too thick/dense. It’s really a bread that can hold its own. In this sandwich, I used Ciabatta from Stew Leonard's, check it out, click the image for bigger and clearer view, examine the crust and the holed body, isn't it perfectly baked?!

Good bread is a piece of heaven. Triple that with balsamic vinegar and rosemary marinated and roasted portobello mushroom, caramelized onion, and grilled brie cheese and a pinch of dried red chili flakes!
















Recipe to follow.















Recipe:
<1> Roasted Portobello Mushroom

Serving: 2

2 medium sized portobello mushroom
1 1/2 tbs balsamic vinegar
1/4 tsp olive oil
sprigs of rosemary

1. Mix balsamic vinegar, olive oil, rosemary and drizzle over both sides of mushroom
2. Turn on oven to 500F, roast mushroom uncovered for 15-25 minutes depending on the thickness.

Note:
Portobello is often grilled. I tried to grill them in a stove top pan, often come out too dry and produces too much smoke. Then I experimented with roasting, perfect in taste and convenient-- I can cook it for next day's sandwich while having dinner.

Roast it in 500F high heat helps retain the juice in the mushroom.

<2> Caramelized Onion
Make a batch, store in the fridge. You can use it over a few days in sandwiches, soup, sauteed vegetables, pizza toppings, etc.
1. Slice onions (enough to create one single layer in the pan, but not more than that)
2. Heat the pan to medium high, drizzle a little olive oil, add onions, sautee them.
3. When turned brown on edges, reduce fire to low. Cook for about 45 minutes, stir every 10-15 min. When it's translucent and sweet. It's ready.

Note: Some like to add brown sugar. I prefer the basic sweetness in the onion without sugar.

<3> Grilled brie cheese
Place mushroom on heated bread, place a few pieces of cheese on top of mushroom. Put the whole thing in the oven and turn on broil. Broil for about 1 minute. Grilling/broiling is optional, the cheese goes well as is. And the sandwich will taste good even without any cheese.

Add caramelized onion, and sprinkle some dried red chili flakes on top. It's savory and sweet with a slight sour and spicy kick!

For tips on storing and reheating bread, see below:
http://www.thoroughliving.com/2008/10/how-to-store-and-reheat-bread.html