- 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.