Chef Jonathan Buffie and Pastry Chef Doug Krahn,
Breadworks
Ingredients
4 portobello mushrooms, stemmed
2 zucchinis, cut lengthwise
2 red peppers, cored and cut into strips
1/2 cup extra virgin olive oil
4 Tbsp fresh basil, thinly sliced
Salt and pepper, to taste
1 cup mayonnaise
1 Tbsp pesto
1 loaf focaccia bread
4 slices provolone cheese
4 lettuce leaves
Method
1. Preheat oven to 375˚F.
2. In a bowl, toss mushrooms, zucchini and red pepper with olive oil , basil, salt and pepper.
3. On the barbecue, grill vegetables until mushrooms are cooked through and other vegetables are tender and crisp.
4. In a bowl, mix together mayonnaise and pesto.
5. Cut focaccia to desired thickness. You will need 8 slices.
6. Brush tops of each slice with pesto mayonnaise mixture.
7. Layer red pepper, mushroom and zucchini on bottom slice of bread. Top with provolone cheese and heat in oven for 10-15 minutes.
8. Add lettuce and top piece of bread. Serve.
Yield 4 servings
Yield 4 servings