A great tasting vegetarian sandwich that will make you think you’re eating something that is not as healthy as it really is.
- 2 teaspoons extra-virgin olive oil
- 1 medium onion, sliced
- 4 large portobello mushrooms, stems and gills removed, sliced
- 1 large red bell pepper, thinly sliced
- 2 tablespoons minced fresh oregano, or 2 teaspoons dried
- 1/2 teaspoon freshly ground pepper
- 1 tablespoon all-purpose flour
- 1/3 cup vegetable broth
- 1 tablespoon reduced-sodium soy sauce
- 4 slices provolone cheese
- 4 whole-wheat buns, split and toasted (I used toasted ciabatta rolls)
- Heat oil in a large nonstick skillet over medium-high heat. Add onion and cook, stirring often, until soft and beginning to brown, 2 to 3 minutes. Add bell pepper and stir for an addition 2-3 minutes. Add mushrooms, oregano and pepper and cook, stirring often, until the vegetables are wilted and soft, about 5 minutes.
- Reduce heat to low; sprinkle the vegetables with flour and stir to coat. Stir in broth and soy sauce; bring to a simmer.
- Divide the mixture into 4 portions with a spatula. Scoop a portion onto each toasted bun, add provolone cheese and stick under the broiler for 1 minute or until cheese is melted and bubbly and serve immediately.
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