Name: MLTs
Total time: 50 min
Ingredients: 1 tablespoon cold-pressed extra-virgin olive oil; 1 shallot , minced; 1½ pounds portobello mushroom caps , gills removed, sliced ½ inch thick; 1/2 teaspoon plus 1/8 teaspoon table salt , divided; 1 garlic clove , minced; ½ teaspoon smoked paprika; 1 ripe avocado , halved and pitted; 2 tablespoons plain yogurt; 8 slices rustic bread , toasted; 2 tomatoes , cored and sliced thin; 2 ounces (2 cups) baby arugula

Why This Recipe Works

A classic BLT nicely balances a few simple ingredients: salty-crisp bacon, sweet and juicy tomatoes, and refreshing lettuce, all tied together with a slick of mayonnaise. Meet that famous sandwich’s equally splendid cousin: the MLT. To create a flavor-packed vegetarian version, we use strips of portobello mushrooms. When sautéed and seasoned with smoked paprika and a little salt, they develop meaty texture, umami character, and even some smokiness. Using a full 1½ pounds of mushrooms provides plenty of substance. We kept the juicy tomatoes but swapped lettuce for arugula, as its peppery bite perks up the other flavors. Finally, for a creamy, tangy spread to slather on, we mix avocado and yogurt to complete the sandwich.

Before You Begin

To make this recipe vegan, substitute plant-based yogurt for the dairy yogurt.

Instructions

Heat 1 tablespoon extra-virgin olive oil in 12-inch nonstick skillet over medium heat until shimmering. Add 1 minced shallot and cook until softened, about 2 minutes. Add 1½ pounds portobello mushroom caps, gills removed, sliced ½ inch thick, and ½ teaspoon table salt. Cover and cook, stirring occasionally, until mushrooms have released their liquid, 10 to 12 minutes.

Uncover; increase heat to medium-high; and cook, stirring occasionally, until mushrooms are browned, about 10 minutes. Stir in 1 minced garlic clove and ½ teaspoon smoked paprika and cook until fragrant, about 30 seconds. Off heat, let mushrooms cool for 10 minutes.

Just before serving, combine 1 ripe avocado, halved and pitted; 2 tablespoons plain yogurt; and remaining ⅛ teaspoon salt in small bowl and mash until smooth. Spread avocado mixture evenly over 4 toasted slices rustic bread. Layer mushrooms, 2 cored and thinly sliced tomatoes, and then 2 cups baby arugula over avocado mixture. Top with remaining 4 toasted slices rustic bread. Serve.