A couple weeks ago, I went on what was to be my last interview for awhile. It went incredibly well, and I headed to Berkeley afterwards to meet up with my friend and former roommate Amanda. Amanda loves food as much as I do, if not more; she inherited her culinary inclinations from her talented mother, who is always experimenting in the kitchen. So it’s not really much of a surprise that we ended up making lunch instead of going out. Amanda offered me the use of her kitchen and the contents of her fridge, so I ended up throwing this together:

And it was delicious. Amanda, who’s been a bit burned out lately from feeling obligated to cook for her boyfriend and young daughter, called it the “Bring Calmness and Creativity Back into the Kitchen for a New Mom” sandwich. Apparently I looked really laid back even as I was busy slicing and sautéing mushrooms and sausages. Wow.

Anyway, the following amounts make two sandwiches:
1/2 portobello mushroom, sliced and sautéd in olive oil
2 chicken apple sausages, sliced and heated in a skillet (no oil)
handful of salad greens
1/2 large tomato, sliced
swiss cheese spread (I recommend using swiss cheese slices)
4 slices of sourdough bread

Instructions:
Do you really need instructions on how to make a sandwich? I think not.

The end! (Or, time to go on another apartment-hunting adventure!)

The ingredients:
- pita bread
- cherry tomatoes
- leftover breakfast sausage
- salsa (Mrs. Renfro’s Habanero Salsa)
- sour cream
- green onions
- grated sharp cheddar

Conclusion:
Delicious. Would make this sandwich again, but with different meat (or none at all)–the sausage was a bit too salty.