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Toasted Portobello Mozzarella Baguette
December 1, 2008
1 Min Read
YIELD: 4 servings
Vegetable Medley:
6 | large portobello mushrooms, stemmed and sliced ¾" thick |
|---|---|
1 | small red onion, sliced into ½" rings |
2 | red bell peppers, sliced into ½" strips |
⅓ cup | fat-free balsamic vinaigrette |
Nonstick cooking spray | |
1½ Tbsps. | chiffonade basil |
Sandwiches: | |
4 | (6" each) baguettes, sliced horizontally |
8 tsps. | honey mustard |
4 slices | part-skim mozzarella or ¼ cup shredded |
For the vegetable medley: Toss portobello slices, onion rings and pepper slices with the vinaigrette.
Spray a sheet pan with nonstick cooking spray and evenly distribute vegetables on sheet pan. Roast vegetables at 425°F for 10 to 14 minutes or until the edges are lightly caramelized.
Remove vegetables from pan and toss with basil. Reserve.
For sandwiches: On the base of each roll, spread 2 tsps. honey mustard. Divide vegetable medley evenly among each bread base. Top each base with 1 slice mozzarella cheese. Crown each sandwich with top roll half. Toast sandwiches in oven or broiler until cheese is melted. Serve immediately.
Recipe and photo: Sodexo Corporate Services
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