Grilled Portabella and Roasted Red Pepper Sammich

Grilled Portabella and Roasted Red Pepper Sammich

Serves 1
Prep time 20 minutes
Cook time 15 minutes
Total time 35 minutes
Meal type Main Dish
Tangy goat cheese, fresh basil and sweet sundried tomatoes bring out the earthiness of the portabella and enhance the natural meaty flavor.


  • 1 portabella mushroom
  • 1 red pepper
  • 2 medium slices bread (ciabatta or foccacia recommended)
  • 3 tablespoons goat cheese
  • 3-4 basil leaves (chopped)
  • 2-3 sundried tomatoes (diced)
  • handful spinach
  • Olive Oil
  • Salt and pepper


Step 1
Take the portabella mushroom and clean it with a damp towel/mushroom brush.
Step 2
After washing, scrape out the gills of the mushroom with a spoon.
Step 3
Brush what’s left of the portabella with olive oil, sprinkle with salt and pepper and set aside.
Step 4
Take the red pepper and a pair of tongs and blister the pepper over medium-high heat on the stovetop.
Step 5
Place the blistered pepper in a Ziploc, seal and let it rest for 15-20 minutes, or until cool enough to handle.
Step 6
Once the pepper is cool enough to handle, remove it from the Ziploc and peel of the skin. It’ll come off very easily thanks to the steaming effect of the Ziploc. This is not an ad for Ziploc. I swear.
Step 7
In a mixing bowl, combine the goat cheese, basil and sundried tomatoes. (I prefer the sundried tomatoes that are soaked in olive oil. They have much more flavor than the boring, chewy dry ones.)
Step 8
Place the portabella mushroom on a preheated grill/grill pan and grill for 2-3 minutes on each side, or until grill marks appear.
Step 9
Slice the grilled mushrooms and red bell pepper into bite sized pieces.
Step 10
Slather the slices of bread with the goat cheese mixture and layer with the mushrooms, bell pepper and spinach.
Step 11
Place the sandwich in the grill press and cook until warmed through – about five minutes.

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