Portabella Mushroom Sandwich Bento

Our local farmers’ markets have inspired me to try some new things for lunch.  Today’s bento is a sandwich featuring portabella mushroom with melted cheese!

I simmered the large portabella mushroom cap in a light tamari, mirin, garlic mixture, then melted some Beecher’s Flagship cheese on top of that.  Then wrapped it up in a giant butter lettuce leaf before placing between the slices.  No other condiments neccessary!  Very tasty and moist.

Like in a previous sandwich bento, I split and placed each half in seperate tiers along with it’s own “sides”.

As with the mushroom, these “sides” where also collected from the farmers’ market: Rainier cherries, tomatoes, blackberries, apricots, cheddar, cukes, basil…hey, come to think of it, it’s all from the market except the bread!   Well, the Beecher’s cheese (inside the sandwich) is technically from a shop at the market… but it’s hand-made right there in the building, so I’ll count it as market food.

Come to think of it…(smacks myself)  there are many bread vendors at the market too,  I need to get some fresh baked bread on my next visit.

I love the idea of creating bento box lunches using bread. It’s a nice change of pace from the usual fare and it gives me a chance to experiment with sandwich fillings and packing technique.

Speaking of bread,  if you haven’t visited Bento Summer School yet, I recommend that you to take look,  especially anyone wishing to start packing bento box lunches for their kid’s  this fall.  The current lesson features Susan Yuen’s remarkable bread bentos. 

I’m liking the sandwich bento concept for Saba Man as he is very busy of late and likes ”grabbing a bite!”  So with that, I’ll be posting some quick sandwich ideas for my own “back to school” bento series!

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