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Grilled Portabella and Bell Pepper Sandwiches

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By Betty Crocker Kitchens
Updated Sep 9, 2010
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Try meatless magic from the grill with this hearty veggie sandwich.

Grilled Portabella and Bell Pepper Sandwiches

  • Prep Time 30 min
  • Total 30 min
  • Servings 6
  • Ingredients 9
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Ingredients

  • 6 fresh large portabella mushroom caps
  • 1 large bell pepper, cut into 1/4-inch slices
  • 1 large red onion, sliced
  • 1 tablespoon olive or vegetable oil
  • 1/2 teaspoon seasoned salt
  • 1 round focaccia bread (8 or 9 inch)
  • 1/4 cup mayonnaise or salad dressing
  • 1/4 cup basil pesto
  • 4 leaf lettuce leaves

Instructions

  • Step 
    1
    Heat gas or charcoal grill. Brush mushrooms, bell pepper and onion with oil; sprinkle with seasoned salt. Place vegetables in grill basket (grill “wok”).
  • Step 
    2
    Place grill basket on grill over medium heat. Cover grill; cook 10 to 12 minutes, shaking basket occasionally to turn vegetables, until bell pepper and onion are crisp-tender and mushrooms are just tender.
  • Step 
    3
    Cut bread horizontally in half. Mix mayonnaise and pesto; spread over cut sides of bread. Layer lettuce and grilled vegetables on bottom half of bread. Add top of bread. Cut into 6 wedges.

Nutrition

310 Calories
17g Total Fat
11g Protein
29g Total Carbohydrate
4g Sugars

Nutrition Facts

Serving Size: 1 Sandwich
Calories
310
Calories from Fat
150
Total Fat
17g
25%
Saturated Fat
4g
19%
Trans Fat
0g
Cholesterol
10mg
3%
Sodium
490mg
20%
Potassium
400mg
12%
Total Carbohydrate
29g
10%
Dietary Fiber
2g
10%
Sugars
4g
Protein
11g
% Daily Value*:
Vitamin A
8%
8%
Vitamin C
20%
20%
Calcium
15%
15%
Iron
10%
10%
Exchanges:
1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.

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