Thick tomato slices and browned mushrooms give a meat-free sandwich a juicy centre.
Times are estimates; follow the doneness cues in the method. Quantities refer to harvested food, never planting seeds.
Ingredients
- 1 large ripe Paul Robeson tomato, about 300 g
- 250 g mushrooms, sliced
- 4 slices sourdough bread
- 1 tbsp olive oil
- 2 tbsp mayonnaise
- 1 tsp Dijon mustard
- 4 lettuce leaves
- 1/4 tsp salt
Method
- Brown mushrooms in oil over medium-high heat 8–10 minutes. Season with half the salt.
- Toast bread. Mix mayonnaise and mustard, then spread over the toast.
- Slice tomato, season with remaining salt and layer with lettuce and mushrooms. Close and serve.
Storage
Cool cooked food promptly in shallow containers and refrigerate within 2 hours at 4°C or colder. Use within 2–3 days, or freeze promptly where texture allows. Refrigerate raw prepared salads and dairy sauces promptly; dress salads just before serving. Reheat cooked leftovers to 74°C.
Grow the main ingredient
Start with the named variety in the Casa Verde seed shop. Growing time, harvest size and flavour depend on your conditions; this recipe uses the harvested crop.
Shop seeds: Paul Robeson Tomato
Other harvests to try
Choose similar tenderness and prepared weight; adjust cooking to the cut size. Colour and flavour will change. For peppers, check heat first: hotter varieties are not a gram-for-gram swap.
What to cook next
- Atomic Sunset Tomato and Peach Toasts
- Rebel Starfighter Tomato Panzanella
- Ananas Noir Tomato and Nectarine Burrata
Original recipe developed with AI assistance; not yet kitchen-tested. The image is an AI-generated serving illustration.
