Portobello and Roasted Red Pepper Sandwich

Yield: 2 servings

Friday August 19, 2005

• 1 tablespoon Extra Virgin Olive
• 1 tablespoon butter
• ¼ teaspoon salt and black pepper
• pinch each basil, granulated garlic, marjoram and thyme
• 4 red onion slices
• 4 large roasted red pepper slices
• 4 medium Portobello mushrooms
• 4 sharp provolone cheese slices
• 4 rye or multi grain bread slices, toasted on one side

1.  To large skillet, add EVOO and butter and stir until melted; stir in salt, pepper and herbs.

     Add onion slices and cook until crisp tender and lightly browned. Remove to a plate and cover with foil to keep warm.

2.  Add peppers and cook until thoroughly heated and remove to covered plate.

3.  Cook mushrooms, adding more oil and/or butter, if needed, and cook until tender for about 5 minutes on each side.

4.  Place 2 slices of bread, toasted side up on bread board and build sandwiches as follows.

     1 slice of cheese, 1 mushroom, 1 red pepper slice, 1 onion slice, 1 red pepper slice 1 onion slice, 1 mushroom, 1 slice of  cheese and 1 slice of bread toasted side down. Repeat for second sandwich.

5.  Wipe skillet with a paper towel and spray top slice of each sandwich with Pam vegetable spray.

    

6.  Place in skillet over medium high heat, Pam sprayed side down, and cook until golden brown.

7.  Spray top of each sandwich with Pam, turn and cook until golden and cheese is melted.