Portobello Pepper Sandwich

I’ll never forget the day when one of my old college roommates, Alaina, posted to her Facebook profile a picture of a roasted yellow pepper sandwich.  The caption was, “Who’s going to make this for me?!” Far before my Clearly Delicious days, I knew I wanted to make it, and I wanted one too.

Years later, I still think of that delicious sandwich every time I make a sandwich with peppers.  Most Americans don’t know this–because typical sandwich “vegetables” are limited to tomatoes and iceberg lettuce–but sweet red, yellow, and orange peppers make for a richly flavorful sandwich topper with a satisfying crunch.  Add sweet peppers instead of lettuce or tomato to your regular sandwich, or pair them with another freshly roasted hardy vegetable like the one in this Portobello Pepper Sandwich.  Now that’s a clearly delicious vegetarian bite I can get behind!

Portobello Pepper Sandwich

This recipe comes from nowhere in particular, but if you’re interested in a similar portobello sandwich, see Kevin’s food blog, Closet Cooking for example here.

Ingredients:

* 1/2 yellow bell pepper, sliced into 1 inch pieces

* 1 large portobello mushroom cap, washed & de-stemmed

* 1/2 of a small baguette, or other crusty French bread

* 2-3 tablespoons balsamic vinegar

* brown mustard, to taste

1.) Begin by prepping ingredients: wash pepper and mushroom, slice pepper into 1/2-1 inch wide slices.  Cut baguette in half and plate.

2.) Bring a medium size non-stick skillet to medium-high heat.  Add 1 tablespoon olive oil and 2 tablespoons balsamic vinegar.  Sauté peppers and mushroom until tender.

3.) Add mushrooms and pepper to baguette and spread brown mustard over one of the loaf slices.  You may also wish to add pesto, or sun dried tomato pesto.

4.) You can eat this sandwich as is, but I prefer to throw it on a foreman grill or panini press for 5 minutes.  Enjoy! Makes 1 sandwich.

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