Portabella Focaccia Sandwiches Recipes

Steps:

• Heat oil in 10-inch skillet; add peppers and onion. Cook over medium heat, stirring occasionally, until peppers and onion begin to soften (6 to 8 minutes). Add mushrooms. Continue cooking, stirring occasionally, until mushrooms are softened (10 to 12 minutes).
• Spread foccacia bread halves with mustard; top one half with mushroom mixture and cheese. Cover with top half of focaccia; cut into 8 wedges.

Steps:

• Turn on broiler, and adjust rack so it is as close to heat source as possible.
• In a medium-size mixing bowl, mix together garlic, olive oil, thyme, vinegar, salt and pepper.
• Put the mushroom caps, bottom side up, in a shallow baking pan. Brush the caps with 1/2 the dressing. Put the caps under the broiler, and cook for 5 minutes.
• Turn the caps, and brush with the remaining dressing. Broil 4 minutes. Toast the buns lightly .
• In a small bowl, mix capers and mayonnaise. Spread mayonnaise mixture on the buns, top with mushroom caps, tomato and lettuce.

Steps:

• In a small bowl, combine mayonnaise and olives; spread over the bottom half of bread. Layer with remaining ingredients; replace bread top. Cut into 24 wedges; secure with toothpicks.

Steps:

• Brush the mushrooms with oliveoil and grill or broil them , cap side down until they are brown & cooked.
• Turn them over and place a slice of cheese in each cap, cook until the cheese starts to soften.
• While the mushrooms are cooking warm the foccacia bread.
• Cut the foccacia bread in two so you have a large hamburger bun.
• Place the portabellos on the bottom half of the bread, divide the pesto between the 4 caps, top with tomato slices, add lettuce, cover with top half of the bread and cut into 4 pices.
• Enjoy.