Portabella and Spinach Sandwich

Portabella and Spinach Sandwich

Source:

Recipe courtesy of Executive Chef Ruben Andrade, UC Davis, Davis, California

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Yield: 1 serving

Ingredients & Directions

1/2
1

1 slice

1/2 tsp.
1/8 tsp.

10
1
2 slices
2 slices

Roasted red or yellow bell pepper
Portabella mushroom
Extra Virgin Olive Oil
Yellow or sweet onion
Butter, as needed
Minced garlic
Fresh oregano
Touch of mint
Fresh spinach leaves
Focaccia roll
Provolone cheese
Vine ripe tomato

Method

Roast pepper over flame until skin is charred, let cool, peel and julienne (can use jarred roasted red peppers). Drizzle Portabella mushroom with olive oil and grill until tender, remove from grill and slice; set aside. Sauté onion in butter with minced garlic and fresh herbs until tender. Toss in spinach leaves and roasted red peppers and sauté a minute or two longer until spinach is wilted.

Halve focaccia roll and assemble with Portabella mushroom slices topped with spinach sauté, then lay provolone on sandwich and allow to melt under broiler; top with sliced tomato, halve and serve warm.

Table of Contents

• All Natural Classic Chicken Noodle Soup
• Chicken 'N Waffles
• Garlic Herb Breadsticks
• Spicy Chicken and Grape Lettuce Cups
• Southwest Cod Kabobs
• Mango Red Hot Tilapia Tacos with Lime Coconut Sauce
• Sweet BBQ Pizza
• Greek Fries
• Barley and Mushroom Salad

• Grilled Mushroom Asada
• Mushroom Bulgogi tacos
• Mushroom and Vegetable Enchiladas
• Portabella and Spinach Sandwich
• Vegetarian Mushroom Stir-Fry
• Crab Salad with Cilantro Mayo & Grilled Mango
• Crispy Plantain Crusted Crab Cake with Mango Habanero Salsa
• Cinnamon Swirl Coffeecake