Mushroom Focaccia Sandwich
Source: Land O Lakes, Inc
Hearty flavored portabella mushrooms are paired with mixed peppers and onions,
and served between layers of foccacia bread.
2 tablespoons olive or vegetable oil
2 large (2 cups) bell peppers (green, red, yellow and/or orange), sliced
1 medium (1 cup) onion, sliced
6 ounces (2 cups) portabella mushrooms, sliced
1 pound loaf focaccia bread, sliced in half lengthwise
1/4 cup Dijon-style mustard
6 ounces (1 1/2 cups) LAND O LAKES® Chedarella® Cheese, shredded
Heat oil in 10-inch skillet; add peppers and onion. Cook over medium heat,
stirring occasionally, until peppers and onion begin to soften (6 to 8 minutes).
Add mushrooms. Continue cooking, stirring occasionally, until mushrooms are
softened (10 to 12 minutes).
Spread foccacia bread halves with mustard; top one half with mushroom mixture
and cheese. Cover with top half of focaccia; cut into 8 wedges.
Makes 8 sandwiches
Nutrition Facts (1 sandwich):
Fat: 12 g
Cholesterol: 20 mg
Sodium: 610 mg
Carbohydrates: 33 g
Dietary Fiber: 3 g
Protein: 11 g
Recipe and photograph provided courtesy of Land O Lakes, Inc.