Portobello Patty Melts
File this one under “Why haven’t we thought of this before?” Portobello mushroom caps stand in for meat in thisvegetarian take on patty melts, which will satisfy even the staunchest meat lover. First, smoked paprika draws outthe umami in the mushrooms, which become juicy and caramelized after a quick roast in the oven. Next, the caps getlayered between slices of tangy sourdough bread, a blanket of fontina cheese, and a layer of peppery arugula leaves.Finally, the sandwiches are grilled for extra decadence. It’s sophisticated yet comforting, aka perfect for a weeknightdinner after a long day. If you’re looking for something to serve alongside, oven fries or sweet potato wedges wouldbe a delicious pairing.