The grilled portobellos are very good, and the mixture of the mushrooms and spinach is tasty. The recipe suggests using Manchego cheese to top the sandwiches, and adds that sharp cheddar can be substituted if Manchego is not available. If you do substitute cheddar, be sure to use a white one, as orange slices of cheese will look weird on top of the green spinach.

Crisping the bread in the oven causes it to become rather hard; if you prefer a softer texture, reduce or eliminate the bread's time in the oven.

Prep Time: 10 minutes
Cook Time: 10 minutes
Yield: 4 servings

2 baguettes, halved lengthwise, split, and some of the soft insides scooped out
1/4 cup sherry vinegar
2 rounded Tbsp spicy mustard
1 Tbsp Worcestershire sauce
1/2 cup olive oil
6 cloves garlic, finely chopped
8 portobello mushrooms, stems removed, wiped clean with damp cloth
Coarse salt and coarse black pepper
1/4 cup parsley, finely chopped
6 cups spinach, coarsely chopped
3/4 pound Manchego cheese, thinly sliced (use sharp yellow cheddar if Manchego is not available)
4 piquillo peppers, pimientos, or roasted red peppers, patted dry and cut into strips

Preheat a grill pan to medium-high heat or prepare an outdoor grill. Preheat the oven to 300 degrees. Place the hollowed out bread in the oven to crisp for 5 minutes.

In a small bowl, whisk together the sherry vinegar, mustard, Worcestershire, olive oil, and garlic. Put the mushrooms in the marinade and season with salt and pepper. Let stand for 10 minutes.

Grill the mushrooms 4 to 5 minutes per side and remove to a cutting board. Thinly slice the mushrooms and return them to the marinade dish, layering with the parsley and spinach. Once all the hot sliced mushrooms are mixed with the spinach, the greens will wilt slightly. Toss the salad and adjust salt and pepper to taste.

Pile the salad into the crispy bread and top with Manchego and red pepper strips. Set bread tops in place and serve.