comment icon 29 more comments Really, all my favorite food ideas come from Ang. Texas-style chili, chicken wraps, and the famous tortellini soup. I got a text a few weeks ago from Ang with a photo of her sandwich – like friends do – which was layers of roast beef, arugula, havarti, and horseradish aioli on the caramelized onion focaccia from Trader Joe’s. I spent at least 10 minutes just zoomed in on the photo, examining every saucy detail. Then I went and immediately made one for myself. I was feeling called to a no-beef-but-still-beefy mushroom version, and it is beyond. That horseradish aioli is pulled from the old fave portobello French dip recipe (5 stars, so good), and the roasty mushrooms, havarti, and arugula create layers of flavor that were just meant to be together. It might be over the top, but I also like a shmear of pesto rosso on the bottom of the focaccia so you can get a little brightness from tomatoes in the mix. Please go sink your teeth into this smushy, saucy, salty and hefty masterpiece. It is a good one.
Other Ways To Use That Cajun Seasoning
4.9 from 21 reviews
16 ounces sliced mushrooms (portobello or white button mushrooms) 2 tablespoons avocado oil 2 tablespoons Cajun seasoning (if it has salt in it, you may want to add less of it just to make sure the mushrooms don’t get too salty – every brand is different) salt and pepper to taste
Horseradish Aioli
1/2 cup mayo 1 small clove garlic, grated (even half a clove is plenty) 1–2 teaspoons horseradish sauce, to taste (I use Boar’s Head) 1–2 teaspoons lemon juice, to taste salt, to taste
Sandwiches
Big honking chunk of bread that you really love (I like Trader Joe’s caramelized onion focaccia for this) Pesto rosso (optional as a second sauce) Havarti cheese slices Arugula tossed with olive oil and lemon
Three More Favorite Sandwich Recipes
