Recipe & Pic from Midget Mama
This simple sandwich packs a lot of flavor with the addition of spicy roasted peppers! Try serving with the Kohlrabi soup recipe above or enjoy on its own with some tomato sauce for dipping.
2 tablespoons butter
8 ounces sliced mushrooms
1 cup roasted peppers- Jarred or Homemade
16 slices Provolone cheese
8 slices sliced sourdough bread
1/4 cup mayonnaise
salt to taste
pepper to taste
Set the oven temp to 400 degrees F.
Place whole peppers on a lightly oiled baking sheet in the center of the oven and bake 20-30 minutes, or until skins are thoroughly blackened, flipping occasionally to achieve even charring and roasting.
(optional) Add the charred chili pepper to a plastic baggie and seal, or to a bowl and cover. Allow to steam in the baggie about 10 minutes to loosen the skin. When the skins are loosened and the chilies are cool enough to handle, peel off the skins. A towel will help, or a fork. Discard the skin.
Melt butter in a pan and add roasted peppers and mushrooms. Sprinkle lightly with salt and pepper and saute on medium heat until mushrooms are soft and cooked all the way through, then set aside.
Spread may lightly one side of each slice of bread.
place bread may side down in the pan. Add 1 slice of cheese, ¼ of the mushroom-pepper mixture, then another slice of cheese, and then the second slice of bread- mayo side up.
Cook for 5 minutes, or until golden brown, then flip and cook 2nd side until golden brown.