Sandwiches, Wraps & Panini
Portobello Provolone Sandwiches
Prep Time: 15 min | Cook Time: 10 min | Servings: 4 | Calories: 438
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Prep Time
15 min
Cook Time
10 min
Servings
4
Calories
438
Put this sandwich together and enjoy the savory flavors of butter-sautéed bell peppers, mushrooms and garlic with a blend of condiments. Top if off with freshly sliced tomato, crisp lettuce, Sargento® Sliced Provolone Cheese and smooth avocado slices for an earthy taste.
Ingredients
- 2 Tbsp. butter
- 1 yellow or red bell pepper, cut into short, thin strips
- 1 lb. portobello mushrooms, trimmed, sliced
- 2 cloves garlic, minced
- Salt and freshly ground pepper
- 1 loaf (12-inch) French or Italian bread
- Mustard, mayonnaise and/or horseradish sauce
- 4 large romaine or red leaf lettuce leaves
- 1 medium tomato, sliced
- 1 small red onion, thinly sliced (optional)
- 6 slices Sargento® Sliced Provolone Cheese
- 1 ripe avocado, peeled, seeded, sliced
Directions
- Melt butter over medium heat in large skillet. Add bell pepper, cook 4 minutes. Stir in mushrooms and garlic, cook 6 minutes or until pepper is tender and liquid from mushrooms evaporates. Season with salt and pepper to taste.
- Meanwhile, spread bread with mustard, mayonnaise and/or horseradish sauce to taste.
- Layer lettuce, tomato and onion, if desired, over bottom half of loaf. Top with mushroom mixture, cheese and avocado. Cut crosswise into fourths and serve.
