Hey vegetarians, this sandwich is for you. Vegans, sorry, but the vegetables just looked so lonely for cheese. Following is a rant for you all.
So, I was talking the other day with someone, and we were discussing whether we considered eggs vegetarian. We both are of the opinion that nothing about eggs seems very vegetarian to us. Now, in case you didn't know, and to qualify this rant as something that I have put thought into, and has had personal relevance to me, and is not just a judgement I dish out to others who actually practice vegetarianism, I was a vegetarian, then soon after, a vegan for a stretch of two years before deciding it wasn't really for me. Though, I still enjoy weekly intentionally vegetarian days filled with wonderful, satisfying vegetarian food, and often order vegetarian at restaurants when the meat is not specified as local and organic. And let's everyone not forget Liz's famous vegan cupcakes (they even taste better!), or that I am a huge fan and avid reader of every post on this amazing vegetarian food blog (that you should all visit, especially if you are interested in food alternatives like gluten-free, sugar-free goodness). But back on topic. Are eggs vegetarian? I can recognize that eggs were never living beings, whose lives I took for breakfast, but chickens are being exploited, most in unhappy to horrifying conditions, solely to produce eggs. So what makes something vegetarian? I guess it would depend largely on one's motives for being vegetarian. But my own line of reasoning/gut feelings about eggs would have me conclude the same thing about dairy. It's just not vegetarian. Maybe I don't think there is such thing as vegetarian but not vegan. What do you think? Vegetarian, vegan, and omnivorous friends alike, how do you feel about eggs and dairy, and other animal products? What animal products, if any, are vegetarian? What makes something vegetarian? I'd love to hear your opinions in the comments.
Now onto the reason we're all here:
toasted olive bread
roast baby portobello mushroom
salt and pepper
I sliced the vegetables to thicknesses such that they'd all need about the same amount of time for cooking, while being appropriately thin/substantial for a proper individual to veggie friends to bread ratio. I gave them a very light coating of olive oil, then coarse ground salt and black pepper. I am extremely liberal with my use of black pepper on almost anything. I threw them under the broiler for about 15 - 20 minutes? My oven's not that consistent, but until they were nice and showing some browning. I buttered then toasted the bread, then stacked up the vegetables with layers of cheese between, then threw the fully constructed sandwich back in the oven for a few minutes to let the cheese melt. What is my point here? If you're someone who steams their vegetables, you're welcome. Also, thanks Dad for this technique!