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Portobello Provolone Sandwiches

Prep Time: 15

Cook Time: 10

Serves: Serves: 4

Ingredients

• 2 Tbsp. butter
• 1 yellow or red bell pepper, cut into short, thin strips
• 1 lb. portobello mushrooms, trimmed, sliced
• 2 cloves garlic, minced
• Salt and freshly ground pepper
• 1 loaf (12-inch) French or Italian bread
• Mustard, mayonnaise and/or horseradish sauce
• 4 large romaine or red leaf lettuce leaves
• 1 medium tomato, sliced
• 1 small red onion, thinly sliced (optional)
• 6 slices Sargento® Deli Style Sliced Provolone Cheese
• 1 ripe avocado, peeled, seeded, sliced

Directions

• Melt butter over medium heat in large skillet. Add bell pepper, cook 4 minutes. Stir in mushrooms and garlic, cook 6 minutes or until pepper is tender and liquid from mushrooms evaporates. Season with salt and pepper to taste.

• Meanwhile, spread bread with mustard, mayonnaise and/or horseradish sauce to taste.

• Layer lettuce, tomato and onion, if desired, over bottom half of loaf. Top with mushroom mixture, cheese and avocado. Cut crosswise into fourths and serve.