This is one of my favorite summer dinners that is quite easily adaptable to vegetarian or variation. Can’t beat that. The sandwiches for dinner tonight were served with an Asian style cabbage slaw on the side (not pictured).
The recipe was a simple construct: Portobello mushroom and mixed bell peppers in a homemade balsamic-garlic vinaigrette, grilled, mixed with chopped basil, and stacked on top of goat cheese and prosciutto, between two thin buns then grilled again until hot. A wonderful pressed sandwich for a filling dinner. One of our favorites for warmer weather. You can easily change it around by adding a thin sliced chicken breast in place of the prosciutto or firm pan seared tofu for a vegetarian option. We also add grilled avocado occasionally. So play around on the grill and create something tasty!