I’ve been sick for pretty much the past week and it’s been awful. I haven’t been hungry or motivated to cook or anything. Now that I’m the recovery, I’d like to share our new favorite sandwich with you.

It ain’t fancy schmancy or anything of the sort, BUT I used a technique Bobby Flay taught me. Yes, Bobby Flay teaches me cooking techniques.

To create the “smokey” flavor of grilling when you don’t have a grill, all you have to do is pour about a tablespoon of liquid smoke on the bottom of a baking sheet and set it under the oven broiler for about a minute.

Take out the pan and set another pan on top of it with your grillin’ stuffs. I used portabellos of course. I drizzled a bit of olive oil on top and sprinkled my new favorite ingredient: Lawry’s lemon pepper.

Set under the broiler for about 4 minutes per side. I used the final 4 minutes to also heat up and crunchyize the hoagies.

Then, assemble! We topped the mushrooms with avocados…

and carmalized onions…

and cheese! I also spread some barbeque sauce on one side of the hoagies. Just for fun. (To my siblings, that was your Nacho quote, thank you)

Did Neil like this sandwich attempt??

He sure did! (Neil, I’m sorry, but I just had to post it! <3)

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So remember when I told you, whoever you are, that I usually obsess over one (or seven) ingredients that I have bought in bulk for about a week? Well, that was the case with the baby portabello mushrooms and the chives. I had another full batch of mushrooms to use and my chives woulda gone bad if I didn’t do anything with them quick!

Out of that necessity, and hunger of course, this quick-fix recipe was born.

Simple, economical, fast and delicious, I don’t see why I can’t eat this all the time.

Here’s what you need:

Baby Bella Hoagie

2 hoagies, I got these awesome rosemary and onion ones at Kroger
6-7 caps baby portabello mushrooms
2 medium tomatoes
1/4 cup diced onion
1 1/2 tbsp chives
1 tbsp olive oil
2 tbsp water

1. Over medium heat, cook the onions until transparent in the olive oil.

2. Throw in everything else (minus the hoagies of course) and bring to a simmer for 7-8 minutes. I forgot about mine for a bit so it cooked for closer to 10 minutes but was a-ok.

3. Throw over a hoagie and serve with lotsa cheese and onion rings. Onion rings are delicious.

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Who doesn’t love grilled cheese sandwiches? No one around here, that’s for sure.

This recipe isn’t anything new, mothers have been whipping out these babies for years. I should probably just post this under the “How-To” section but it’s a recipe.

So here you are.

Grilled Cheese Sandwiches

2 pieces of bread
Some cheese, of your choice, I used provolone
Some meat or “meat”, I used the Tofurky brand “Salami”… it’s better than the “Turkey”, trust me.
Some butter

1. Spread one slice of bread generously with butter. This is the butter you’re gonna be using for grilling, so don’t despair. Slather it on there thick.

2. Set a small saucepan on your stove and set to the “medium” setting.

3. Put your bread onto the saucepan, butter-side down. Wait until you hear it sizzle.

4. Flip your bread over and pile on your cheese.

5. And your “meat” if you so choose. I find that it gives your sammich a little oomph. I piled on another two slices of provolone on top of this after I took this picture. Because I love cheese THAT much.

6. Set the other slice back on top to make a sandwich!

7. Cover the saucepan and wait about 2 minutes. You can check to see if your bread has been grillified yet, but 2 minutes should do it.

8. Flip and wait another minute or so.

9. Remove and enjoy!

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