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Prep 30min
Total30min
Servings6
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Ingredients
6
fresh large portabella mushroom caps
1
large bell pepper, cut into 1/4-inch slices
1
large red onion, sliced
1
tablespoon olive or vegetable oil
1/2
teaspoon seasoned salt
1
round focaccia bread (8 or 9 inch)
1/4
cup mayonnaise or salad dressing
1/4
cup basil pesto
4
leaf lettuce leaves
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Steps
1
Heat gas or charcoal grill. Brush mushrooms, bell pepper and onion with oil; sprinkle with seasoned salt. Place vegetables in grill basket (grill “wok”).
2
Place grill basket on grill over medium heat. Cover grill; cook 10 to 12 minutes, shaking basket occasionally to turn vegetables, until bell pepper and onion are crisp-tender and mushrooms are just tender.
3
Cut bread horizontally in half. Mix mayonnaise and pesto; spread over cut sides of bread. Layer lettuce and grilled vegetables on bottom half of bread. Add top of bread. Cut into 6 wedges.
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When red bell peppers are in season, go ahead and use one. Either red or green bell pepper tastes great. Whole-grain sandwich buns can be used instead of the focaccia.
Clean mushrooms just before using by wiping them off with a damp paper towel.
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