GRILLED PORTABELLA AND BELL PEPPER SANDWICHES

Grilled Portabella and Bell Pepper Sandwiches image

Try meatless magic from the grill with this hearty veggie sandwich.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 30m

Yield 6

Number Of Ingredients 9

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Ingredients

6 fresh large portabella mushroom caps
1 large bell pepper, cut into 1/4-inch slices
1 large red onion, sliced
1 tablespoon olive or vegetable oil
1/2 teaspoon seasoned salt
1 round focaccia bread (8 or 9 inch)
1/4 cup mayonnaise or salad dressing
1/4 cup basil pesto
4 leaf lettuce leaves

Steps:

Heat gas or charcoal grill. Brush mushrooms, bell pepper and onion with oil; sprinkle with seasoned salt. Place vegetables in grill basket (grill "wok").
Place grill basket on grill over medium heat. Cover grill; cook 10 to 12 minutes, shaking basket occasionally to turn vegetables, until bell pepper and onion are crisp-tender and mushrooms are just tender.
Cut bread horizontally in half. Mix mayonnaise and pesto; spread over cut sides of bread. Layer lettuce and grilled vegetables on bottom half of bread. Add top of bread. Cut into 6 wedges.

Nutrition Facts : Calories 310, Carbohydrate 29 g, Cholesterol 10 mg, Fat 3, Fiber 2 g, Protein 11 g, SaturatedFat 4 g, ServingSize 1 Sandwich, Sodium 490 mg, Sugar 4 g, TransFat 0 g