Genie's Portobello Sandwich

This sandwich is somewhat high maintenance, but worth it. These mushrooms are delicious....and I don't even particularly like portobellos normally. I am posting this as a request after the Ladies Luncheon. Enjoy!

Genie's Portobello Sandwich
* This will make 4 large sandwiches or 6-8 mini sandwiches (depending on loaf)

2 Packages Portobello Mushrooms, degilled and sliced
1 Sweet Onion, cut into wedges
1 small jar Roasted Red Peppers, julienned
3-4 Roma Tomatoes, Sliced
Provolone Cheese, 6-8 Slices
Spring Greens - 1 bag
Salt & Pepper (optional)
Dijon Mustard or Basil Mayo (I used basil mayo for the luncheon)
1/2 loaf Sunflower Bread (found at Publix)

Pre-heat oven to 400 degrees.

Roast Veggies
Toss sliced and degilled portobellos with canola, balsalmic, honey, salt & pepper, rosemary. The measurements are to taste, I drizzle over everything and mix until it looks like vegetables have been tossed with a nice vinaigrette. Then spread onto an UNlined baking sheet.
Toss the cut up onion with canola, salt and pepper and sherry wine vinegar (measurements similar to portobellos). Spread out on a separate unlined cookie sheet
Roast both the portobellos and the onions at the same time, for about 15-20 minutes. Check on them at 15 minutes. The portobellos may finish before the onions.

Basil Mayo
Mix 1/2 c. mayo with 2-4 Tbs. Basil Pesto (to taste) to make basil mayo if you would like to try this instead of dijon.)

Assemble Sandwich:
Spread both sides of bread with either dijon or basil mayo. Assemble sandwich in this order: spring greens, roasted portobellos, roasted onions, cheese, tomatoes. Salt and pepper tomatoes. Top with second slice of bread. Serve.
Serve!

Recipe of the Week: Jeanie's Killer BLTs

Ok, so I don't eat too many BLTs anymore since becoming vegetarian. But back when I did eat meat I was visiting my cousin Jeanie in St. Augustine and we were hanging out and she suggested we make BLTs for lunch. I actually had never had one until that point. I used to not be a big fan of raw veggies on sandwiches and didn't like mayo. Well she insisted and let me tell you she can make aBLT. We grubbed out that day.
Since then I became a BLT lover and have tried many a BLT out and made many at home...but somehow they don't touch hers. It's a simple sandwich, but it's the details with each ingredient that make this sandwich so good.
This is her recipe below. . . .

Jeanie's Killer BLTs

Thick Sliced Bacon
Suggested Brand = Maverick Ranch Applewood Smoked Bacon. Organic if available.
Cook bacon in the oven at 375 for 12-15 minutes, she cooks the bacon on a regular baking sheet that's been covered with foil. Always check the bacon after 8-10 minutes. Don't burn it! You may have to rotate your pan if your oven cooks unevenly.

Crisp Romaine Lettuce
Washed and torn into sandwich sized pieces.

Beef Steak Tomato or a good hardy in-season Tomato
Washed and sliced medium to thick.

Mayonnaise
Suggested Brand: Hellmans

Salt & Pepper

Bread
Suggested Brand: Publix Italian Bread from the bakery OR Spelt bread (found in freezer section) Toast or crisp bread, make sure you time everything out so that the bread is warm when you're ready to put the sandwich together.

ASSEMBLY:
Spread Mayo on both sides of bread. Place 2-3 strips of bacon on one side of bread, layer lettuce then tomato slices on the other side of bread. Salt & Pepper the tomato. Put it all together and serve immediately. yum!

Serve with cold bread & butter crinkle cut pickles, raw veggies and lite bleu cheese dressing and kettle cooked potato chips.

Variations: If you are at a swanky grocery store you could try this with heirloom tomatoes, they are delicious. Also, if you are not a mayo fan a good honey mustard can be substituted. Try the mayo first. :)

enjoy~