Cheese & Mushroom Loaded Baguette
A french style sandwich with melted mozzarella, onions and pepers
Ingredients
For the mushrooms
- 250 g portabello mushrooms thickly sliced
For the bread
- 1 large fresh white baguette cut into 3 individual portions
- 3 tbsp butter softened
For the filling
- 1 brown onion sliced
- 1 green bell pepper sliced
- 1 red bell pepper sliced
- 1 tsp mixed dried herbs
- 125g mozzarella cheese, grated
- olive oil
To serve
- salt and pepper
Instructions
For the oven
- Set oven to grill setting and allow to heat.
For the bread
- Slice the baguette portions in half and spread the softened butter on the inside of both halves.
- Toast the bread either in a pan over medium low heat or on the top rack of an oven until golden brown and crisp. Set aside.
For the mushrooms
- In a large pan sauté the mushroom slices in olive oil until golden brown. Season with mixed herbs, salt and pepper. Set aside.
- In the same pan saute the onion and peppers for 5 min until they have softened.
To finish
- To construct the sandwich lay the bottom of each baguette portion on a baking sheet.
- Begin layering the onions and peppers, followed by a sprinkling of grated cheese, then mushrooms, then another sprinkle of cheese.
- Repeat until all toppings have been used or you have reached your desired level of filling.
- Place the sandwich halves in the oven under the grill. Grill for 2-3 min or until the cheese has melted.
Serving
- Remove from the oven, top with the other baguette half and serve.