Portabella and Spinach Sandwich

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


Yield: 1 serving


1/2 roasted red or yellow bell pepper

1 Portabella mushroom

Extra Virgin Olive Oil

1 slice yellow or sweet onion

Butter, as needed

1/2 teaspoon minced garlic

1/8 teaspoon fresh oregano

Touch of mint

10 fresh spinach leaves

1 Focaccia roll

2 slices provolone cheese

2 slices vine ripe tomato


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.


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