Roasted Portobello, Pepper and Provolone
Sandwich
makes 1
1/2 medium red bell pepper, seeded and cut in 1/2-inch
wide strips
1 medium portobello mushroom cap*
about 2 tablespoon olive oil, divided
kosher salt and fresh ground pepper
1 slice (about 1 ounce) provolone cheese
dried crushed oregano
2 slices multi-grain bread, toasted
*dice the stem. Refrigerate or freeze to use in soups or
saute in an omelet.
Preheat broiler. Place red pepper and mushroom cap,
frilly side down, on a small baking sheet or broiler pan.
Brush with olive oil. Sprinkle lightly with kosher salt and
pepper.
Broil 3-4 minutes until the red bell pepper is beginning
to brown and mushroom has lost its raw look when pierced.
Red pepper may be done before the mushroom. Remove and set
aside. Brush one side of a toasted bread slice with
remaining olive oil. Cover with the cheese and sprinkle with
oregano. Arrange the red pepper and mushroom cap over.
Drizzle with remaining olive oil. Press remaining bread on
top. Cut in half. Cool completely. Wrap in plastic wrap and
freeze. Remove from freezer when you leave for the airport.
approx. nutrients: calories – 448 protein – 12g
carbohydrates – 24g
fat – 36g cholesterol – 25mg sodium – 482mg
