Grilled Portobello, Bell Pepper, and Goat Cheese Sandwiches

Ingredients

• 0.3 cup balsamic vinegar 
• 0.3 teaspoon pepper black freshly ground
• 0.3 cup basil fresh chopped
• 1  garlic clove minced
• 4 ounces goat cheese soft
• 1 tablespoon olive oil 
• 16 inch portabello mushrooms 
• 1  bell pepper red seeded cut in half and
• 0.3 teaspoon salt 
• 8 ounce portugese rolls 
• 1  bell pepper yellow seeded cut in half and

Equipment

• bowl
• frying pan
• grill

Directions

1. Prepare grill to medium-high heat.
2. Combine balsamic vinegar, olive oil, and garlic in a large bowl.
3. Add bell peppers and portobello mushrooms; toss gently to coat.
4. Remove vegetables from vinegar mixture, and discard vinegar mixture.
5. Place bell peppers and mushrooms on a grill rack coated with cooking spray; grill 4 minutes on each side.
6. Remove vegetables from grill; cool slightly.
7. Cut bell peppers into thin strips.
8. Combine bell peppers, basil, salt, and black pepper in a small bowl.
9. Cut rolls in half horizontally; spread cheese evenly over cut sides of rolls. Arrange 1 mushroom cap on bottom half of each roll; top each serving with about 1/3 cup bell pepper mixture and top half of roll.
10. Place sandwiches on grill rack coated with cooking spray.
11. Place a cast-iron or other heavy skillet on top of sandwiches; press gently to flatten. Grill 3 minutes on each side or until bread is toasted (leave cast-iron skillet on sandwiches while they cook).