Grilled vegetables boost the flavor of these irresistible Italian sandwiches. In just 30 minutes, you'll be taking a big bite!
medium portabella mushroom caps
large bell pepper (any color), cut into 1/4-inch slices
large red onion, sliced
tablespoon olive or vegetable oil
teaspoon seasoned salt
round focaccia bread (8 or 9 inch)
cup mayonnaise or salad dressing
cup basil pesto
leaves leaf lettuce
Heat 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; cook 10 to 12 minutes, shaking grill basket occasionally to turn vegetables, until bell pepper and onion are crisp-tender and mushrooms are just tender.
Cut bread horizontally in half. In small bowl, mix mayonnaise and pesto; spread over cut sides of bread. Layer lettuce and grilled vegetables on bread bottom. Cover with bread top top. Cut into 6 wedges.
It's easy to clean mushrooms just before using by wiping them off with a damp paper towel. If you find that the mushrooms are very watery after cooking, pat them dry before making the sandwiches.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Sandwich
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- 4 1/2g,
- 4 1/2%
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 3 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.