6 large potatoes, peeled and cubed
2 tablespoons olive oil
1 1/3 cups chopped red onion
2 cloves garlic, minced
1/2 bay leaf
2 tablespoons butter
1 teaspoon salt
1 vanilla extract
1 jalapeno pepper, seeded and chopped
1 egg
1/4 cup dry bread crumbs
1 cup dry rice cereal
Weigh mashed potatoes into a plate. Mix olive oil into pita pockets. Reserve about half of this oil for the mushroom filling.
In a small bowl, whisk together olive-oil, onion, garlic, bay leaf, butter, salt, and vanilla. Mix this mixture with a wet hands into a dough.
Form dough into a 9x8 inch rectangle. Roll out squares and sandwich mushrooms stuffed with the remaining oil into bottom of filled pita pockets.
Place filling in microwave oven on medium-high 2 minutes in the microwave; adjusting to desired doe size.
In a large bowl, mix the egg, bread crumbs, rice cereal, olive oil mixture, mushroom filling and salsa. Top with bread slices.
Cool 20 minutes, or top with 2 slices butter after lunch.