Portobello and Pepper Sandwiches with Pesto Spread
For an easy sandwich with gourmet taste, toasted Nature's Own Bread is spread with a mixture of pesto and cream cheese, then topped with sautéed peppers, onions and mushrooms.
4 slices of any Nature’s Own Bread, toasted
1 medium red bell pepper, cut into strips
1 cup thinly sliced red onion
2 small portobello mushrooms, stems removed
1/4 cup (2 ounces) light cream cheese
3 tablespoons prepared basil pesto
2 tablespoons light balsamic vinaigrette
Heat 1 tablespoon vinaigrette in large nonstick skillet over medium-high heat until hot.
Add bell pepper and onion; cook 5 minutes or until tender, stirring often.
Remove from skillet; cover and set aside.
Brush both sides of mushrooms with remaining 1 tablespoon vinaigrette.
Cook in same skillet over medium heat 4 minutes per side or until tender.
Meanwhile combine cream cheese and pesto in small bowl.
Spread evenly over 1 side of each bread slice.
Layer 1/2 of peppers and onions over 2 bread slices.
Top each with 1 mushroom, remaining peppers, onions and bread slices.