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Toasted Portobello Mozzarella Baguette

Toasted Portobello Mozzarella Baguette

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
4 (6" each) baguettes, sliced horizontally
8 tsps. honey mustard
4 slices part-skim mozzarella or ¼ cup shredded
  1. For the vegetable medley: Toss portobello slices, onion rings and pepper slices with the vinaigrette.

  2. 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.

  3. Remove vegetables from pan and toss with basil. Reserve.

  4. 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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