Plants 'n'stuff Sandwich Recipe

prepare and roast tomatoes

Preheat oven to 400°F (200°C). Toss halved tomatoes with 1 tsp olive oil and a pinch of salt and pepper on a rimmed baking sheet. Roast for 15–18 minutes until softened and slightly caramelized. Remove and let cool slightly.

cook mushrooms

While tomatoes roast, heat 2 tablespoons olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Add sliced mushrooms in a single layer and let sear undisturbed 2–3 minutes, then stir. Add minced shallot and thyme; cook 2–3 more minutes until mushrooms are golden and liquid has mostly evaporated. Stir in 1/2 tsp balsamic vinegar (optional) and season with 1/4 tsp salt and 1/4 tsp black pepper. Remove from heat and keep warm.

make aioli

In a small bowl combine 1 tablespoon mayonnaise, 1 teaspoon truffle oil, 1 teaspoon lemon juice, 1 teaspoon minced garlic, and 1 teaspoon milk or yogurt (optional). Whisk until smooth. Season with remaining 3/4 tsp salt and 1/4 tsp black pepper to taste. Adjust truffle oil sparingly if you want stronger flavor.

prepare focaccia

Slice focaccia horizontally to create a top and bottom half. Brush the cut sides lightly with 1 teaspoon olive oil and sprinkle with 1/4 tsp flaky sea salt. Optionally toast under a broiler or in a skillet 1–2 minutes until just golden — watch closely to avoid burning.

assemble sandwich

Spread half of the truffle aioli evenly over the bottom cut side of the focaccia. Layer the baby spinach in an even layer, then distribute the sautéed mushrooms on top of the spinach. Arrange roasted tomatoes over the mushrooms, then add the quartered marinated artichoke hearts. Tear or place the 8 oz burrata in the center and gently spread so the creamy interior begins to mingle with toppings. Drizzle remaining aioli over the burrata or spread on the top half of the focaccia. Scatter microgreens or basil if using. Close the sandwich and press gently. Let rest 2 minutes, then slice into 4 portions and serve.

Serve warm or at room temperature. If making ahead, keep burrata separate and add just before serving to preserve creaminess. Leftover components (mushrooms, roasted tomatoes, aioli) store in an airtight container in the refrigerator up to 3 days.