Recipe: Sweet Onion, Portobello, and Fontina Sandwiches

Sweet Onion, Portobello, and Fontina Sandwiches
alt.cooking-chien/Connie G (2000)

This delicious burger-like vegetarian sandwich tastes as good as it looks. Arugula adds a nutty, peppery note. Serves 4 - multiply recipe as needed.

1 large sweet onion, sliced about 1/4 inch thick
Olive oil as needed
Salt
Freshly ground black pepper
4 portobello mushrooms, about 4 1/4 to 5 inches in diameter, stems
removed
1/4 cup mayonnaise
4 round sandwich rolls, split
1 cup diced, roasted red bell peppers
4 ounces Fontina cheese, sliced
Arugula (optional) or other leafy green

Separate onion slices into rings; toss with 1 tablespoon olive oil. Season well with salt and pepper; spread out on a baking sheet. Brush mushrooms on both sides with olive oil; season well with salt and pepper. Put on a baking sheet. Bake vegetables at 500F until onions just begin to brown and mushrooms are tender and lightly browned, about 10 minutes.

Meanwhile, spread 1/2 tablespoon mayonnaise on cut sides of each roll.

When vegetables are done, layer 1/4 cup roasted peppers, 1 mushroom, one fourth of the onion slices, and one fourth of the cheese slices on the bottom of each bun. Top with several leaves of arugula (optional) or other leafy green; cover with top of bun.

Return to hot oven; bake until cheese melts, about 3 minutes.