Grilled Red Pepper, Portobello, and Cheese Sandwich
Ronnie's Notes
The contrast of cold cheese, hot, soft vegetables and crunchy bread makes this a sensation on the palate. It’s a good choice for dinner on a summer day when you’re in the mood for something light. But if you’ve got a yen for it in winter, cook the vegetables in the broiler. It’s the kind of sandwich you can serve to TV watchers glued to the set for the Superbowl or the Final Four.
Instructions
Preheat the oven broiler or outdoor grill with the rack about 4 inches from the heat source.
Remove the stem and seeds from the bell pepper and cut it into quarters.
Clean the mushroom caps.
Brush the pepper and mushroom caps with some of the olive oil.
Grill the vegetables, turning them occasionally, for 8– or until the pepper has charred and the mushrooms have softened.
Remove the vegetables to a plate.
Place the rolls on the grill, cut-side down, for to toast them lightly (or use a toaster oven).
Cut the pepper quarters in half and lay 2 pieces on the bottoms of each of 4 rolls or slices of bread.
Slice the mushrooms and place on top of the peppers.
Place equal amounts of cheese on top.
Drizzle with the remaining olive oil.
Sprinkle with salt and pepper and the basil.
Cover with remaining bread.
Makes 4 sandwiches.