Ingredients
2 tbsp. butter
1 yellow or red bell pepper
1 lb. portobello mushrooms
2 clove garlic
salt
Freshly ground pepper
1 loaf French or Italian bread
Mustard, mayonnaise, and/or horseradish sauce
4 large romaine or red leaf lettuce leaves
1 medium tomato
1 small red onion
6 slice Sargento® Deli Style Sliced Provolone Cheese
1 ripe avocado
Preparation
Step 1Melt butter over medium heat in large skillet. Add bell pepper, cook 4 minutes. Stir in mushrooms and garlic, cook 6 minutes or until pepper is tender and liquid from mushrooms evaporates. Season with salt and pepper to taste.Step 2Meanwhile, spread bread with mustard, mayonnaise, and/or horseradish sauce to taste.Step 3Layer lettuce, tomato, and onion, if desired, over bottom half of loaf. Top with mushroom mixture, cheese, and avocado. Cut crosswise into fourths and serve.Serving size is 397 grams. Each serving: 7.2 g monounsaturated fat, 1.8 g polyunsaturated fat, 234 RE vitamin A, 52 mg vitamin C, 246 mg calcium, and 3 mg iron.
