Portobello Sandwich with Roasted Red Peppers

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When I’m looking for a lighter option for lunch I love to eat veggies.  I love salads like shrimp and avocado salad and veggie filled soups like minestrone.  But sometimes you just need a sandwich, something between two slices of bread and if it happens to be topped with a slice of cheese…all the better. So when I’m looking for a light sandwich, this one fits the bill.

Food 064

Portobello Sandwich with Roasted Red Peppers (for one)
2 portobello mushroom caps
1 1/2 tbs balsamic vinegar
2 slice whole wheat bread, toasted
1/4 c arugula
1 slice fresh mozzarella cheese
2 thin slices of red onion
1/2 roasted red pepper, chopped
1 tbs basil aioli (recipe follows)

Coat portobello mushrooms with balsamic vinegar and olive oil and cook in a small skillet for 4 minutes per side over medium high heat. Top one slice of toasted bread with arugula, cooked portobello mushrooms, mozzarella cheese, red onion, and roasted red pepper. Spread basil aioli on other slice of bread then top over sandwich.

Basil Aioli
1/2 c mayonnaise
2 tbs fresh basil, finely chopped
1 garlic clove, minced

Add all ingredients in a small bowl and mix until well combined.

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