Grilled Veggie Sandwich Recipe

Inspired by Edna

Time30m

Serves2

mushroom duxelles, red pepper, zucchini, arugula, white cheddar, smoked scamorza, mushroom jus, choice of side

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Ingredients

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Vegetables

2 cups Mushrooms, finely chopped

1 cup Red bell pepper, sliced

1 cup Zucchini, sliced

2 cups Arugula

Cheese

4 slices White cheddar cheese, sliced

4 slices Smoked scamorza cheese, sliced

Condiments

1 cup Mushroom jus

Bread

4 slices Bread of choice (e.g., ciabatta, sourdough)

Seasoning

2 tbs olive oil

1 tsp Celtic sea salt

to taste black pepper

Method

Prepare the Mushroom Duxelles

Cook the Mushrooms

In a skillet over medium heat, add olive oil. Once hot, add the finely chopped mushrooms and sauté until they release their moisture and become golden brown, about 10-12 minutes.

Season the Mixture

Season with salt and black pepper to taste, then remove from heat and set aside.

Grill the Vegetables

Sauté the Peppers and Zucchini

In the same skillet, add a bit more olive oil if necessary, and sauté the sliced red bell pepper and zucchini until tender, about 5-7 minutes. Season with salt and pepper.

Assemble the Sandwich

Layer the Ingredients

On a slice of bread, spread a generous layer of mushroom duxelles. Top with sautéed peppers, zucchini, arugula, a slice of white cheddar, and a slice of smoked scamorza. Place another slice of bread on top.

Grill the Sandwich

Heat a grill pan over medium heat. Brush the outside of the sandwich with olive oil and grill until the bread is golden brown and the cheese melts, about 3-4 minutes per side.

Serve

Plate and Enjoy

Serve the grilled veggie sandwich warm with a side of mushroom jus for dipping and your choice of side.