There are so many things I love about this sandwich – the freshly grilled onions sweet peppers and portobello all perfectly seasoned, the pesto spread and a wonderful bread.
4 large Portobello mushrooms
2 red peppers, cut lengthwise in half and seeded
2 yellow peppers, cut lengthwise in half and seeded
1 onion, sliced in rings
1/4 cup balsamic vinegar
2 tablespoons olive oil
4 mini whole grain baguettes or 1 or 2 large whole grain baguettes, cut to sandwich size.
Roasted garlic pesto
Mix vinegar and oil in a small bowl. Brush the vegetables with balsamic/olive oil mixture, and place them on the grill. Grill the mushrooms, onions and peppers about 15 minutes on each side or until tender but not soft — al dente.
Preheat oven to 400oF. Slice baguettes in half and spread both halves with the pesto.
Layer mushroom, onions and pepper on one half of the baguette and top with the other.
Put the sandwich in the oven for approximately five to seven minutes or until the bread is warm and slightly toasted.
Watch Part II of the Sandwich Episode to see how the Portobello Mushroom