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Grilled Portabella and Bell Pepper Sandwiches
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Prep Time:
30 minutes
Total Time:
30 minutes
Delight in a grilled, hearty vegetarian sandwich bursting with flavor.
Ingredients:
  • 6 fresh large portabella mushroom caps
  • 1 large bell pepper, cut into 1/4-inch slices
  • 1 large red onion, sliced
  • 1 tablespoon olive or vegetable oil
  • 1/2 teaspoon seasoned salt
  • 1 round focaccia bread (8 or 9 inch)
  • 1/4 cup mayonnaise or salad dressing
  • 1/4 cup basil pesto
  • 4 leaf lettuce leaves
Instructions:
  • Preheat a gas or charcoal grill. Brush mushrooms, bell pepper, and onion with oil, then sprinkle with seasoned salt. Transfer vegetables to a grill basket or wok.
  • Put the grill basket on the grill over medium heat. Cook covered for 10 to 12 minutes, shaking the basket occasionally to evenly cook the vegetables until the bell pepper and onion are crisp-tender and the mushrooms are just tender.
  • Cut the loaf of bread in half horizontally. Combine the mayonnaise and pesto, then spread the mixture over the cut sides of the bread. Arrange the lettuce and grilled vegetables on the bottom half of the bread, then place the top half of the bread over the filling. Cut the sandwich into 6 wedges.

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