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–+ servings

Annelle’s Special Veggie Melts

I’m lucky enough to live in a neighborhood with a corner bakery. Annelle, its owner, makes the best focaccia I’ve ever tasted!
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Equipment

  • skillet

Ingredients

  • 1 c. sliced baby portabella mushrooms
  • 1/4 c. olive oil
  • 1 loaf focaccia bread halved horizontally
  • 15- oz. jar whole roasted red peppers drained
  • 1-1/2 t. Italian seasoning
  • 1 c. shredded Fontina cheese

Instructions

  • In a skillet over medium heat, sauté mushrooms in olive oil until tender.
  • Place bread halves on an ungreased baking sheet.
  • On one bread half, layer peppers, mushrooms and Italian seasoning.
  • Top both
  • halves evenly with cheese.
  • Broil until lightly golden.
  • Assemble sandwich and cut into 4 pieces.
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Course; Sandwiches