Portobello and Pepper Sandwich

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.

Total Time25


  • 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.