A high falutin’ variation on the ‘mater sammich
1 lb whole large portabella mushrooms
1 lb roasted red peppers ( roast my own but for the lazy, they’re usually availiable in oil in the salad condiments section)
1 cup olive oil
2 tsp minced garlic
3 TBLSP Balsamic Vinegar
1 tsp oregano
1 tsp salt
1 tsp cracked pepper
1 lb favorite italian cheese(mozzarella, provolone, sharp provolone)
4 large tomatoes from your garden
4 crusty sandwhich rolls or hoagie rolls
Clean mushrooms and slice into 1/4 inch slices. Put into bowl and add roasted peppers, which are sliced into 1 inch strips. Add olive oil,garlic, vinegar, oregano,salt cracked pepper and marinate overnight or at least 6 hours.
Next day, fire up the grill. Slice tomatoes in thick juicy slices, 1 tomato per sandwhich. Place portabellos/peppers mixture in wire grilling basket and grill those bad boys until the portobellos are tender and the fire has barely scorched the peppers. Quickly remove from heat and layer on the breads, then slices of your cheese, then the topping of thick ‘maters. Enjoy!