Grilled Portobello, Bell Pepper, and Goat Cheese Sandwiches

By devogirl

Although you can cook the vegetables, bread and tomato side dish in a grill pan, these Grilled Portobello, Bell Pepper, and Goat Cheese Sandwiches come together quickly on the increased surface area of an outdoor grill.

Nutritional Information
Amount per serving
Calories: 317
Calories from fat: 30%
Fat: 10.5g
Saturated fat: 4.8g
Monounsaturated fat: 3.2g
Polyunsaturated fat: 1.4g
Protein: 14g
Carbohydrate: 41.7g
Fiber: 4g
Cholesterol: 13mg
Iron: 3.2mg
Sodium: 571mg
Calcium: 118mg

Ingredients

• 1/4 cup balsamic vinegar
• 1 tablespoon olive oil
• 1 garlic clove, minced
• 1 red bell pepper, cut in half and seeded
• 1 yellow bell pepper, cut in half and seeded
• 4 (4-inch) portobello mushroom caps
• Cooking spray
• 1/3 cup chopped fresh basil
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 4 (2-ounce) Kaiser rolls
• 1/2 cup (4 ounces) soft goat cheese

Details

Servings 4
Adapted from myrecipes.com

Preparation

Step 1

1. Prepare grill to medium-high heat.

2. Combine balsamic vinegar, olive oil, and garlic in a large bowl. Add bell peppers and portobello mushrooms; toss gently to coat. Remove vegetables from vinegar mixture, and discard vinegar mixture.

3. Place bell peppers and mushrooms on a grill rack coated with cooking spray; grill 4 minutes on each side. Remove vegetables from grill; cool slightly. Cut bell peppers into thin strips. Combine bell peppers, basil, salt, and black pepper in a small bowl.

4. Cut rolls in half horizontally; spread cheese evenly over cut sides of rolls. Arrange 1 mushroom cap on bottom half of each roll; top each serving with about 1/3 cup bell pepper mixture and top half of roll.

5. Place sandwiches on grill rack coated with cooking spray. Place a cast-iron or other heavy skillet on top of sandwiches; press gently to flatten. Grill 3 minutes on each side or until bread is toasted (leave cast-iron skillet on sandwiches while they cook)