Garden Veggie Sandwich Recipe

Time1h

Serves2

Grilled marinated portabella mushroom cap topped with roasted peppers, caramelized onions, fresh mozzarella & basil pesto

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Ingredients

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1
Marinate the Portabella Mushrooms
In a bowl, mix olive oil, salt, and black pepper. Coat the portabella mushroom caps with the marinade and let them sit for at least 30 minutes.
2
Caramelize the Onions
Slice the onion thinly. In a skillet over medium heat, add a tablespoon of olive oil. Add the onions and cook, stirring occasionally, until they are soft and golden brown, about 15-20 minutes.
3
Grill the Mushrooms
Preheat a grill or grill pan over medium-high heat. Grill the marinated portabella caps for about 5-7 minutes on each side, or until tender and grill marks appear.
4
Assemble the Sandwich
On one slice of bread, spread 2 tablespoons of basil pesto. Add the grilled portabella mushroom, roasted red bell peppers, caramelized onions, and slices of fresh mozzarella. Top with the second slice of bread.
5
Toast the Sandwich
In the same skillet used for the onions, add a little olive oil and toast the sandwich on both sides until the bread is golden and the mozzarella is melted, about 3-4 minutes per side.
6
Serve
Cut the sandwich in half and serve warm.