Open-Faced Portobello Sandwiches

🥘 Ingredients

• balsamic vinegar
  1 tbsp
• black pepper
  1 tsp
• ciabatta bread
  2 pieces
• fresh mozzarella
  8 oz
• garlic
  2 cloves
• olive oil
  3 tbsp
• oregano
  1 tsp
• portobello mushrooms
  3 units
• salt
  1 tsp
• spinach
  4 oz
• yellow bell peppers
  1 unit

🍳 Cookware

• baking sheet
• baking sheet
• medium bowl

1. 

   1

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

   yellow bell peppers: 1 unit, fresh mozzarella: 8 oz, oregano: 1 tsp, portobello mushrooms: 3 units, olive oil: 3 tbsp, salt: 1 tsp, black pepper: 1 tsp
2. 

   2

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

   ciabatta bread: 2 pieces, garlic: 2 cloves
3. 

   3

   Slice the roasted peppers and portobello mushrooms into thin strips. Place ciabatta halves onto the baking sheet and top each with alternating layers of mozzarella, mushrooms, and peppers. Bake until cheese is melted and golden ⏱️ 5 minutes .
4. 4

   In a medium bowl , toss spinach with 1 tbsp balsamic vinegar and a drizzle of olive oil. Season to taste with salt and pepper.

   spinach: 4 oz, balsamic vinegar: 1 tbsp
5. 5

   Serve the open-faced sandwiches with the spinach salad.