With a satisfying chew and complex flavors, this is going to be a big hit with anyone. Best when served hot, but also a yummy lunchbox choice because melting the cheese on the bread keeps it from getting soggy. If you like, add potato chips and a dill pickle on the side.
Provided by Amanda Sheumaker
Categories Main Dish Recipes Sandwich Recipes Cheese
Time 27m
Yield 2
Number Of Ingredients 11
Steps:
- Preheat toaster oven to 300 degrees F (150 degrees C).
- Heat 1 1/2 teaspoon butter and 1 1/2 teaspoon oil in a large nonstick skillet over medium-high heat until hot but not smoking, about 2 minutes. Toss in mushroom slices; season with thyme leaves, salt, and pepper. Cook and stir until mushrooms start to brown and are tender, about 5 minutes. Drizzle soy sauce over mushrooms, toss briefly and transfer to a bowl.
- Wipe out skillet. Heat remaining butter and oil over medium-high heat until hot but not smoking, about 2 minutes. Toss in peppers and onions; season with salt and pepper. Cook and stir until soft, about 5 minutes. Transfer peppers and onions to the bowl with the cooked mushrooms; toss to combine.
- Place rolls on toaster oven baking tray. Spread mustard over 2 halves. Place 1 piece provolone cheese over each half. Toast open-faced until cheese is melted, about 3 minutes.
- Place the toasted rolls on plates and top with mushroom mixture.
Nutrition Facts : Calories 664.4 calories, Carbohydrate 81.8 g, Cholesterol 34.8 mg, Fat 27.5 g, Fiber 6.8 g, Protein 23.9 g, SaturatedFat 11.1 g, Sodium 1708.5 mg, Sugar 10.8 g
There are no comments yet!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love