Parmigiano-Baked Portobellos with Roasted Red Peppers on Country Bread
Even those who cannot go a day without meat will be happy with this satisfying sandwich. And while at first glance this may seem like a summer sandwich, it is wonderful year-round, especially in the fall or winter, when it makes the perfect complement to a bowl of hearty soup. The parts can be made beforehand: the peppers, well in advance, and the mushrooms, several hours ahead.
Ingredients
- 18 arugula leaves
- 6 Parmigiano-Baked Portobello Mushrooms with Oregano Crust
- 3 red bell peppers roasted, skinned, seeded, and cored
- 12 slices of country bread
Instructions
- Wash the arugula, remove the stems, and pat the leaves dry.
- Slice the baked portobello mushrooms on the diagonal. Halve the roasted peppers.
- When ready to make sandwiches, arrange 6 slices of bread on the counter in front of you. Arrange 3 arugula leaves on each of the slices. Fan slices of half over the pepper the portobello mushrooms on top. Arrange a roasted mushrooms on each of the bread slices and cover with a slice of the bread. Cut the sandwiches in half and serve.