Veggie Recipe
cracked wheat bread, grilled portabella mushroom, zucchini, roasted red bell pepper & red onion, sundried tomato tapenade, provolone
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Ingredients
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Sandwich Assembly
Grilled Portabella Mushroom
Grilled Zucchini
Roasted Red Bell Pepper & Red Onion
Optional Finishes
Method
Sandwich Assembly
Assemble and melt
Spread 1 1/2 tablespoons sundried tomato tapenade evenly on one slice of cracked wheat bread. Place provolone slice on top of the tapenade-spread slice. When grilled vegetables and mushroom are ready and still warm, layer the grilled portabella, 2–3 zucchini strips, roasted red pepper and a few red onion slices atop the provolone. Add fresh basil leaves if using. Top with the remaining provolone slice and second slice of bread (brush the top slice with 1 tsp olive oil if desired). Optionally, place the assembled sandwich on a preheated skillet or panini press for 1–2 minutes per side until cheese is melted and bread is golden.
Grilled Portabella Mushroom
Marinate
In a small bowl combine 1 tablespoon olive oil, 1 teaspoon balsamic vinegar, minced garlic, 1 teaspoon salt and 1/2 teaspoon black pepper. Brush both sides of the cleaned portabella cap with the marinade and let sit 10 minutes at room temperature.
Grill
Preheat a grill pan or outdoor grill to medium-high (about 400°F / 200°C). Place the portabella cap gill-side down first and cook 4–5 minutes, then flip and cook another 3–4 minutes until tender and nicely charred. Remove and slice into 1/4-inch strips or leave whole to fit the bread, depending on preference.
Grilled Zucchini
Roasted Red Bell Pepper & Red Onion
Preheat oven broiler or use the grill. Toss bell pepper strips and red onion slices with 1 teaspoon olive oil, 1/4 teaspoon salt and a pinch of black pepper. Spread on a rimmed baking sheet and roast under the broiler 6–8 minutes, turning once halfway, until edges are charred and softened. If using a grill, cook in a grill basket or foil packet for 6–8 minutes, turning occasionally. Remove and let cool slightly.
Optional Finishes
If you like a slightly crisper exterior, brush outer faces of the bread with 1 tsp olive oil and toast in a hot skillet or panini press for 1–2 minutes per side. Add fresh basil leaves into the sandwich right before closing to preserve brightness.