Portabella Mushroom Panini

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 2
• 2 tablespoons olive oil
• 2 tablespoons balsamic vinegar
• 2 teaspoons sea salt
• 2 large portabella mushrooms, cut into 1/4 inch slices
• 1 red bell pepper
• 1 loaf ciabatta, halved and split lenghtwise
• 12 leaves arugula
• 4 tablespoons vegan mayonnaise

Recipe

• 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.