Veggie Recipe

Clean and slice mushrooms

Wipe mushrooms with a damp paper towel to remove dirt. Trim stems if needed and slice mushrooms into 1/4-inch (6 mm) slices to yield about 1 cup.

Slice onion and pepper

Peel and thinly slice the red onion into half-moons until you have about 1/2 cup. Core and seed the green bell pepper, then thinly slice into 1/4-inch strips (about 1/2 cup).

Prepare tomato, lettuce, olives

Slice the tomato into 1/4-inch rounds. Rinse and pat dry the lettuce leaves and tear into sandwich-sized pieces to make about 2 cups. Slice pitted green olives into rounds to make 1/4 cup.

Heat 1 tablespoon olive oil in a nonstick skillet over medium heat. Add the sliced mushrooms and cook, stirring occasionally, until they release moisture and begin to brown, about 5–6 minutes.

Add the sliced red onion and green pepper to the skillet. Cook together for another 4–5 minutes, stirring, until the onion is translucent and the pepper is slightly softened but still with some bite. Season with 1/4 teaspoon salt, 1/8 teaspoon black pepper, and 1/8 teaspoon dried oregano while cooking. Remove from heat and let cool slightly.

In a small bowl combine 3 tablespoons mayonnaise, 1 teaspoon lemon juice, remaining 1/4 teaspoon salt, remaining 1/8 teaspoon black pepper, and a pinch (about 1/8 teaspoon) dried oregano. Stir until smooth and taste-adjust if desired.

If using bread, lightly toast the two slices or warm the rolls. Spread half of the mayonnaise mixture evenly on one slice and the other half on the second slice.

Layer the sandwich starting with a bed of lettuce on one slice (this helps prevent sogginess), then add tomato slices, the warm mushroom/onion/pepper mixture (drain any excess oil on a spoon), and scatter the sliced green olives evenly over the top. Finish with shredded or sliced mozzarella.

Close the sandwich with the second slice of bread, press gently, and slice in half if desired. Serve immediately so the cheese stays slightly melty from the warm vegetables, or wrap for later.