I have a hearty meatless sandwich for you today. If you want a meatless lunch or dinner, this is the perfect meal. It includes carbs, veggies, dairy and protein. What more can you ask for? I have made this several times and it is always a winner in our house. I love cooking with balsamic vinegar because it gives such great flavor to veggies. When I last made this sandwich, I used leftover round rolls but you could also use sourdough or any type of sliced bread. Try it, you’ll like it!
2 to 3 large Portobello mushroom caps, cleaned and sliced
2 TBS balsamic vinegar
1 TBS olive oil
1 tsp garlic salt
1 cup roasted peppers (can be homemade or from a jar)
4 round rolls
12 thick slices Colby Jack cheese
Place mushrooms in a medium size bowl. Pour vinegar and oil on them. Sprinkle with salt and toss to coat. In a pan on medium heat, cook mushrooms for about 7 minutes or until slightly wilted. Add roasted peppers and toss until they are heated. Set aside. Put two slices of cheese on the bottom of each roll. Top with mushrooms and peppers, then another slice of cheese then remaining bread. Oil a panini pan or grill pan and bring to medium heat. Place sandwiches on top. Either cover with lid or top with another pan (if using grill pan) to press sandwiches. Grill for about 5 to 8 minutes or until cheese is melted and bread is golden brown. Makes 4 sandwiches.