Grill Works Sandwich
- 1 tablespoon vegetable oil
- 1/4 cup roughly chopped red bell pepper
- 1/2 portobello mushroom cap, sliced
- 1/4 medium red onion, sliced
- 1 cloves garlic, chopped
- Kosher salt and freshly ground black pepper
- 3 thin slices Black Forest ham
- 1 slice each, provolone, Swiss, and Jack
- 2 slices 7-grain bread
Serving suggestion: A bowl of tomato soup
Preheat an electric sandwich grill or press.
Heat the oil in a medium skillet over high heat. Add the bell pepper, mushroom, onion, and garlic and season with salt and pepper. Cook the vegetables, stirring occasionally, until lightly browned and soft, about 6 minutes. Transfer the mixture to a bowl. Add the ham to the skillet and cook, turning once, until lightly browned, about 1 minute.
Layer the vegetable mixture, ham, and cheese between the two slices of bread. Put the sandwich in the grill and grill until hot and crispy, about 4 minutes. (Alternately, grill on a cast iron grill pan, weighed-down with a foil-wrapped brick or other heavy item.)
Cut the sandwich in 1/2 and serve immediately.
Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
Recipe courtesy of John Behrens, Grilled Cheese NYC