Grilled Portabella Sandwich

Instructions

1. Preheat the grill to high.
2. Over medium high heat sauté the onion with the butter and ¼ t of the salt until golden brown.
3. Cut the pepper into inch wide strips.
4. In a medium mixing bowl whisk together the balsamic, olive oil & thyme.
5. Toss the mushrooms, peppers & onions with the vinaigrette.
6. Transfer to a cookie sheet and season with the salt & pepper.
7. Place on the grill and cover with aluminum foil.
8. Flip after 4 minutes, top the mushrooms with the Adam’s Reserve Cheddar and remove from the heat after another 4 minutes, or when the veggies are tender.
9. Split the baguette like a hoagie roll. Brush with a little olive oil and sprinkle with a touch of salt & pepper, grill both sides of the bread until golden brown & crisp.
10. Remove from the grill and build the sandwich with the veggies and top with the arugula.
11. Put the top of the baguette on the sandwhich and pierce with 4 or 5 sandwhich pick and cut into portions.
12. Serve warm or room temperature.

• Course : Entrees
• Recipe Type : Grilling, Sandwich, Vegetarian/Vegetable