Portobello and Pepper Sandwich on Toasted 12 Grain Bread

Portobello and Pepper Sandwiches with Pesto Spread

For an easy sandwich with gourmet taste, toasted 12 Grain Specialty Bread is spread with a mixture of pesto and cream cheese, then topped with sautéed peppers, onions and mushrooms.

Total Time25


  • 4 slices Nature’s Own 12-Grain 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.