I have no idea how this sandwich originally got its name, but this is what it was called on my “whole foods” app on my phone. I am super excited for this magnificent sandwich since I am making the bread AND the roasted red peppers from scratch. The apartment is smelling sooooo good right now that I can’t believe I am waiting so patiently. This is my well-deserved dinner after a long day at work and then a laborious dinner. However, I don’t blame you if you want to buy the pre-jarred red peppers and store-bought bread. It is the quick and easy version of this recipe… but it was so worth it!
- 2 Portobello Mushrooms
- 1/4 cup Balsamic Vinaigrette
- 2 pieces of Focaccia Bread
- 2 slice of Provolone Cheese or Vegan Mozzarella
- 2 jars of Roasted Red Peppers (or two bell peppers that you roast on your own)
- Handful of your favorite greens, like Arugula or Spinach
Step 1: Marinate mushrooms in balsamic for 20 minutes. (I turned them once in a while to coat both sides)
Step 2: Pre-heat broiler. Broil mushrooms 6-7 minutes on each side, until lightly browned.
Step 3: Cut the broiled mushrooms into 1-inch thick slices.
Step 4: Place mushroom on one focaccia slice, place cheese over mushroom, and lay peppers and greens on top of the cheese. Place slice of bread over top of everything.
Step 5: Eat and Enjoy!