Heat a grill pan over medium-high heat. Remove gills from mushrooms using a spoon; discard gills. Combine 1 1/2 tablespoons oil and half of garlic; brush over mushrooms and onion slices. Place mushrooms and onion slices in pan, and cook for 5 minutes on each side or until tender. Remove from heat. Sprinkle mushrooms with 1/8 teaspoon salt. Separate onion slices into rings.
Place bread slices on a baking sheet, and broil for 1 minute on each side or until toasted.
Place remaining 1 1/2 teaspoons oil, remaining garlic, remaining 1/8 teaspoon salt, bell peppers, almonds, and vinegar in a food processor, and process until smooth. Spread red pepper sauce evenly over 1 side of each bread slice; top 4 bread slices evenly with cheese, 1 mushroom, onion rings, spinach, and basil. Top with remaining 4 bread slices, sauce side down.
The bright and fresh flavors in this recipe are just perfect for spring! My hubby who usually prefers meat dishes raved about this one! I made the recipe as it is written and will definitely prepare it again.
WOW!! This is one of the BEST sandwiches EVER!!! TONS of great flavor! Even my carnivore husband raved about it!! We grilled the portobellos on the BBQ, omitted the spinach (didn't have any) & I used my own home-made roasted red pepper spread, which is essentially the same thing as the one in the recipe. Also used feta instead of goat cheese. The basil really makes it! Seriously awesome sandwich!!!!!
Absolutely, incredibly delicious. And so easy! I used a George Foreman grill, which made clean up a breeze. My family consists of a few "rabid carnivores," and they gave it two thumbs up!
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