Recipe courtesy of John Behren
Grill Works Sandwich
- Level: Easy
- Yield: 1 sandwich
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 119
- Total Fat
- 7
- Saturated Fat
- 2
- Carbohydrates
- 9
- Dietary Fiber
- 2
- Sugar
- 2
- Protein
- 6
- Cholesterol
- 11
- Sodium
- 238
- Total: 16 min
- Prep: 6 min
- Cook: 10 min
Ingredients
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
Directions
- 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.