Total Time
30mins
Prep 10 mins
Cook 20 mins

a great sandwich for vegans and vegetarians.

Ingredients Nutrition

Directions

  1. Preheat oven to 350.
  2. in a small bowl, combine 1 tablespoon of the olive oil with vinegar and salt.
  3. Place the mushroom slices on a baking sheet and brush with the mixture.
  4. Roast until the mushrooms are fork-tender, about 20 minutes.
  5. Brush the red pepper with the remaining tablespoon of olive oil.
  6. Hold the pepper with a long fork over an open flame, or roast under the broiler, turning often, until the skin gets black on all sides.
  7. This will take about 7 to 10 minutes over the flame and about 10 minutes in the broiler.
  8. Put the pepper in a paper bag and close tightly to steam it.
  9. When the pepper is cool enough to handle, peel off the skin and remove the seeds and stem.
  10. Slice the pepper into strips.
  11. To assemble the sandwiches, spread the ciabatta halves with mayo.
  12. Layer with the arugula leaves and read pepper slives, and top with the portobello slices to cover the length of the sandwiches.
  13. Spread the remainder of the mayo on the other sides of the bread and serve immediately.