Portabella, Pesto Focaccia Sandwich

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 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

Recipe

• 1 brush the mushrooms with oliveoil and grill or broil them , cap side down until they are brown & cooked.
• 2 turn them over and place a slice of cheese in each cap, cook until the cheese starts to soften.
• 3 while the mushrooms are cooking warm the foccacia bread.
• 4 cut the foccacia bread in two so you have a large hamburger bun.
• 5 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.
• 6 enjoy.