You know a recipe is truly delicious when I start blogging about it while it’s still being eaten. Yup. Eating in front of the computer. Like a champ.
Back to the task at hand. When L and I started dating, we went to a local restaurant called Champs, and he encouraged me to try a vegetarian sandwich called the World Cup. And that’s when I fell in love…with a sandwich. L is okay with it.
Champs’ sandwich is comprised of grilled sourdough bread, a grilled and sliced portabella mushroom cap, roasted tomatoes, brie, crispy onions, and parmesan aioli. It is divine, and it is delicious. Unfortunately, it is also heinously high-calorie and I don’t need to pay to go out to eat all the time.
My solution? Make it at home! This recipe captures all of the flavor of the World Cup but it’s definitely got a lightened calorie load (read: this is still covered in cheese, it’s an indulgence nonetheless).
Two notes before you run to your kitchen, though: first, if I make this again, I might spring for some more substantial bread to give the sammich more support and crunch. Second, I wish I had made the parmesan aioli using light mayonnaise rather than Miracle Whip, but that’s what I had on hand. Live and learn!
So, run to your kitchen and whip up a couple of these babies. They’re amazing paired with hot, crispy french fries, but I served them with Roasted Balsamic Pearl Onions. Enjoy!
- 4 slices light bread
- 2 tbsp Miracle Whip
- 1 tsp lemon juice
- 1 tbsp Parmesan cheese
- .5 tsp minced garlic
- 2 thick slices onion
- 2 tbsp flour
- 1 tbsp olive oil
- 2/3 of a large tomato, sliced
- 4 baby portabella mushrooms, sliced
- 1 tbsp Italian seasoning
- 4 tbsp Brummel and Brown made with yogurt
- 2 oz brie, sliced thin
- Start roasting your tomato slices. I recommend a 450 degree onion for 15 minutes. Let them bake while you do the rest of the dish and take them out to cool before adding to your sandwich.
- Make the Parmesan aioli knockoff. Mix together the Miracle Whip (or light mayonnaise), lemon juice, and Parmesan cheese in a bowl. Set aside.
- Make some semi-crispy onions. Toss the rings in flour, then cook in 1 tbsp olive oil until crispy on each side.
- Get those mushrooms cooking! Add a tablespoon of Brummel and Brown to a pan and heat over medium until it starts to bubble. Add mushrooms and Italian seasoning, and cook until mushrooms are tender. Remove from heat.
- Now, put your sandwich together. Spread your remaining Brummel and Brown onto each of the slices of bread so that you can make the sandwich grilled cheese-style. Add a slice of bread to the pan, top it with some aioli, add the rest of the toppings, and add the other slice of bread. Cook both sides until they’re golden and buttery.
- Enjoy the melty deliciousness. You’re welcome.
Calories: 430 | Carbs: 36 g | Fiber: 8 g | Protein: 14 g
*This is definitely not the most “diet-friendly” recipe. You can dial it back by using a panini press to cut out the butter on the outside of the sandwich. But please, don’t cut out the brie.