Portabella Recipe

Combine 1/2 cup balsamic vinegar and 1 tablespoon brown sugar (or honey) in a small saucepan over medium heat.

Bring to a gentle simmer, then reduce heat to maintain a slow simmer. Cook, stirring occasionally, until the liquid is reduced by roughly half and coats the back of a spoon, about 8–12 minutes. Watch carefully to avoid burning.

Remove from heat and let cool slightly; it will thicken more as it cools. Transfer to a small bowl and set aside.

Divide 6 oz goat cheese into 6 equal portions and form each into a round (roughly 1" thick and 1.5–2" diameter). Chill on a tray in the freezer for 15–20 minutes to firm up (this helps them hold shape when frying).

Prepare breading stations

Set up three shallow bowls: (1) 1 cup flour seasoned with 1/2 teaspoon salt and 1/4 teaspoon pepper, (2) beaten egg mixed with 2 tablespoons milk, (3) 1 cup breadcrumbs seasoned with 1/4 teaspoon garlic powder and 1/4 teaspoon black pepper.

Remove cheese rounds from freezer. Dredge each round in flour (shake off excess), dip in egg wash, then press into breadcrumbs to coat thoroughly. For a thicker crust, repeat egg and breadcrumb steps once more.

Pour 1/2 cup vegetable oil into a 10" skillet and heat over medium heat until shimmering (about 350°F if using a thermometer). Fry coated goat cheese rounds 1–2 minutes per side, turning gently, until golden brown and crisp. Do not overcrowd; fry in batches if needed.

Transfer fried rounds to a paper towel-lined plate to drain and keep warm in a low oven (200°F / 95°C) if making ahead.

Clean 2 large portabella caps by wiping with a damp cloth and removing stems. If desired, scrape out gills with a spoon for a milder flavor (optional).

Drizzle mushroom caps with 1 tablespoon extra-virgin olive oil and season both sides with 1/2 teaspoon salt and 1/4 teaspoon black pepper.

Heat a large skillet or grill pan over medium-high heat. Place caps gill-side down first and cook 4–5 minutes, then flip and cook another 3–4 minutes, until tender and juices are released but caps still hold shape. Total cook time ~8–10 minutes. Remove from heat and keep warm.

Slice the tomato into 1/4" rounds (from 1 ripe tomato). Lightly season tomato slices with a pinch of salt.

If using rolls or ciabatta, toast cut sides lightly in a skillet or oven until golden.

Place one cooked portabella cap on the bottom half of each roll (or on a plate if serving open-faced). Top each cap with a handful (about 1 cup) of fresh arugula, then arrange 3 fried goat cheese rounds per sandwich on top of the arugula.

Top the fried goat cheese with tomato slices. Drizzle about 2 tablespoons balsamic reduction over each assembled sandwich (adjust to taste). Finish with a small sprinkle of salt and a crack of black pepper if desired. Cap with top roll or serve open-faced.

Serve immediately while goat cheese is warm and crusty. Leftover balsamic reduction can be refrigerated for up to 2 weeks.