I often complain that there aren't any good vegetarian deli-type sandwiches, but this one is very good! Though the mushrooms are sauteed, everything else is pretty much just stacked onto the bread. I used a little bit of mayonnaise and mustard and did not use a red onion. I also used a small multigrain "petite loaf" of Italian bread. It made for a ginormous sandwich that I only ate about 2/3 of, but I loved every bit of it!
Portobello Provolone Sandwiches
2 Tbsp. butter
1 yellow or red bell pepper, cut into short, thin strips
1 lb. portobello mushrooms, trimmed, sliced
2 cloves garlic, minced
Salt and freshly ground pepper
1 loaf (12-inch) French or Italian bread
Mustard, mayonnaise and/or horseradish sauce
4 large romaine or red leaf lettuce leaves
1 medium tomato, sliced
1 small red onion, thinly sliced (optional)
6 slices Sargento® Deli Style Sliced Provolone Cheese
1 ripe avocado, peeled, seeded, sliced
1. Melt butter over medium heat in large skillet. Add bell pepper, cook 4 minutes. Stir in mushrooms and garlic, cook 6 minutes or until pepper is tender and liquid from mushrooms evaporates. Season with salt and pepper to taste.
2. Meanwhile, spread bread with mustard, mayonnaise and/or horseradish sauce to taste.
3. Layer lettuce, tomato and onion, if desired, over bottom half of loaf. Top with mushroom mixture, cheese and avocado. Cut crosswise into fourths and serve.
Yield: 4 servings