Layers of mushroom slices, red bell peppers, and cheese, all seasoned with a sweet-and-sour onion mixture, combine to create a unique sandwich.
Recipe information
Yield
serves 4, 1 sandwich per serving
Ingredients
Preparation
Step 1
Lightly spray a large skillet, roasting pan, and roasting rack with cooking spray.
Step 2
Pour the broth and oil into the skillet, swirling to coat the bottom. Cook the onions and bell pepper over medium-high heat for about 2 minutes, stirring occasionally. Reduce the heat to medium and cook until the onions are quite limp and beginning to brown, about 10 minutes, stirring occasionally.
Step 3
Meanwhile, preheat the broiler.
Step 4
In a small bowl, whisk together the brown sugar, vinegar, lemon juice, basil, and red pepper flakes until the sugar dissolves. Lightly brush both sides of the mushrooms with part of the mixture, reserving the remaining mixture.
Step 5
Broil the mushrooms on the roasting rack about 4 inches from the heat for 5 minutes on each side, or until they darken and begin to shrivel.
Step 6
When the onions are beginning to brown, stir in the remaining brown sugar mixture. Bring to a boil over medium heat and boil until the onions are coated and no liquid remains.
Step 7
Slice the bread in half lengthwise, then into quarters crosswise (8 pieces total). Cut the mushrooms into 3/4-inch slices. Spread the onion mixture over 4 pieces of the bread. Add the mushrooms, then the provolone. Top with the remaining bread and serve, or put the open sandwiches and remaining bread on the roasting rack used for the mushrooms and broil for 1 minute, or until the provolone melts and the bread is toasted.
Cook’s Tip
Step 8
If you’re watching your sodium intake, use half as much bread as the recipe calls for and serve this sandwich open-face. You’ll need knives and forks.
nutrition information
Step 9
(Per Serving)
Step 10
Calories: 287
Step 11
Total Fat: 6.0g
Step 12
Saturated: 3.0g
Step 13
Trans: 0.0g
Step 14
Polyunsaturated: 1.0g
Step 15
Monounsaturated: 1.5g
Step 16
Cholesterol: 10mg
Step 17
Sodium: 501mg
Step 18
Carbohydrates: 47g
Step 19
Fiber: 3g
Step 20
Sugars: 12g
Step 21
Protein: 12g
Step 22
Dietary Exchanges
Step 23
2 1/2 Starch
Step 24
2 Vegetable
Step 25
1/2 Medium-Fat Meat
