Open-Faced Portobello Sandwiches

🥘 Ingredients

• balsamic vinegar
  2 tbsp
• ciabatta bread
  4 unit
• fresh mozzarella
  8 oz
• garlic
  4 clove
• olive oil
  2 tbsp
• oregano
  ½ oz
• pepper
• portobello mushrooms
  1 lb
• salt
• spinach
  10 oz
• yellow bell peppers
  2 unit

🍳 Cookware

• baking sheet
• medium bowl

1. 

   1

   Wash and dry all produce. Preheat the oven to 400 degrees F. Remove the core and seeds from yellow bell peppers and cut into 4 panels. Cut fresh mozzarella into 8 slices. Finely chop oregano leaves. Place the peppers and portobello mushrooms caps on a baking sheet and drizzle with olive oil . Season with oregano, salt , and pepper . Roast for 15-20 minutes, until very soft.

   yellow bell peppers: 2 unit, fresh mozzarella: 8 oz, oregano: ½ oz, portobello mushrooms: 1 lb, olive oil: 2 tbsp, salt, pepper
2. 

   2

   Slice each ciabatta bread in half widthwise. Drizzle with olive oil and toast in the oven for about 5 minutes. Halve garlic cloves, then rub each ciabatta with the cut side of the garlic.

   ciabatta bread: 4 unit, garlic: 4 clove
3. 

   3

   Once they are ready, slice the peppers and portobello mushrooms into thin strips. Place the ciabattas onto the baking sheet and top each with alternating layers of mozzarella, mushrooms, and peppers. Place in the oven for 5-6 minutes, until melted.
4. 4

   Toss the salad: In a medium bowl , toss spinach with balsamic vinegar (use 1 tablespoon for the salad) and a drizzle of olive oil. Season to taste with salt and pepper.

   spinach: 10 oz, balsamic vinegar: 2 tbsp
5. 5

   Serve the open-faced portobello sandwiches with the spinach salad and enjoy!