Grilled Portabella and Bell Pepper Sandwiches

Makes 6 sandwiches
Prep Time: 15 min.
Grilling Time: 12 min.

Ingredients:

6 - fresh large portabella mushroom caps
1 - large bell pepper, cut into 1/4-inch slices
1 - large red onion, sliced
1 - Tablespoon olive or vegetable oil
1/2 - teaspoon seasoned salt
1 - round focaccia bread (8 or 9 inch)
1/4 - cup mayonnaise or salad dressing
1/4 - cup basil pesto
4 - leaf lettuce leaves

Directions:

Preheat gas or charcoal grill.

Brush mushrooms, bell pepper and onion with oil; sprinkle with seasoned salt.
Place vegetables in grill basket (grill “wok”).
Place grill basket on grill over medium heat.
Cover grill and cook for 10 to 12 minutes, shaking basket occasionally to turn vegetables, until bell pepper and onion are crisp-tender and mushrooms are just tender.
Cut bread horizontally in half. Mix mayonnaise and pesto.
Spread over cut sides of bread. Layer lettuce and grilled vegetables on bottom half of bread. Add top of bread. Cut into 6 wedges.

Alan's Kitchen Tip: When red bell peppers are in season, go ahead and use one. Either red or green bell pepper tastes great. Whole-grain sandwich buns can be used instead of the focaccia.

Page 1 of 1