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Post by ellise on Jul 22, 2005 19:45:32 GMT 10
Serves 4
2 Tbsp. butter 1 yellow or red bell pepper, cut into short, thin strips 1 lb. portobello mushrooms, trimmed, sliced 2 cloves garlic, minced Salt and freshly ground pepper 1 loaf (12-inch) French or Italian bread Mustard, mayonnaise and/or horseradish sauce 4 large romaine or red leaf lettuce leaves 1 medium tomato, sliced 1 small red onion, thinly sliced (optional) 6 slices Deli Style Sliced Provolone Cheese 1 ripe avocado, peeled, seeded, sliced
Melt butter over medium heat in large skillet. Add bell pepper, cook 4 minutes. Stir in mushrooms and garlic, cook 6 minutes or until pepper is tender and liquid from mushrooms evaporates. Season with salt and pepper to taste. Meanwhile, spread bread with mustard, mayonnaise and/or horseradish sauce to taste. Layer lettuce, tomato and onion, if desired, over bottom half of loaf. Top with mushroom mixture, cheese and avocado. Cut crosswise into fourths and serve.
Calories: 468 Protein: 18 g Carbohydrate: 49 g Dietary Fiber: 4 g Total Fat: 21.1 g Saturated Fat: 9.4 g Monounsaturated Fat: 7.5 g Polyunsaturated Fat: 1.7 g Cholesterol: 32 mg Vitamin A: 110 RE Vitamin C: 48 mg Calcium: 231 mg Iron: 2 mg Sodium: 767 mg
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