Portobello Provolone Sandwiches
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® Deli Style Sliced Provolone Cheese
- 1 ripe avocado, peeled, seeded, sliced
DIRECTIONS
- 1
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.
- 2
Meanwhile, spread bread with mustard, mayonnaise and/or horseradish sauce to taste.
- 3
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.
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See Nutrition Facts
Serves: 4
Amount Per Serving
Calories 444
Total Fat 20.8g
Saturated Fat 9.1g
Trans Fat 7.2g
Polyunsaturated Fat 1.9g
Cholesterol 31mg
Sodium 723mg
Carbohydrates 51g
Protein 19g
Dietary Fiber 8g
Vitamin A 307%
Vitamin C 47%
Calcium 241%
Iron 3%
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