PORTABELLA, PESTO FOCACCIA SANDWICH

Portabella, Pesto Focaccia Sandwich image

Provided by Bergy

Time 25m

Yield 4 serving(s)

Number Of Ingredients 8

2 tablespoons olive oil
4 large portabella mushrooms, stem & gills removed
4 slices cheddar cheese, 1/4 inch slices, the cheese is to fit inside the mushroom caps
1 rosemary focaccia bread or 1 herb focaccia bread
1/4 cup pesto sauce, homemade or 1/4 cup store bought pesto sauce
4 slices tomatoes (thick slices)
lettuce (to garnish)
salt & pepper

Steps:

Brush the mushrooms with oliveoil and grill or broil them , cap side down until they are brown & cooked.
Turn them over and place a slice of cheese in each cap, cook until the cheese starts to soften.
While the mushrooms are cooking warm the foccacia bread.
Cut the foccacia bread in two so you have a large hamburger bun.
Place the portabellos on the bottom half of the bread, divide the pesto between the 4 caps, top with tomato slices, add lettuce, cover with top half of the bread and cut into 4 pices.
Enjoy.

Nutrition Facts : Calories 197.9, Fat 16.2, SaturatedFat 6.9, Cholesterol 29.4, Sodium 180.1, Carbohydrate 5.4, Fiber 1.5, Sugar 2.2, Protein 9.2