A beautiful and tasty sandwich. I used Italian bread, but it really needed the firmness of the sour dough.
This was delicious! My 6-year-old loved it and my husband said it was restaurant quality. I will be making this again and again.Read More
I cut out the gills before cooking (gets rid of the slightly bitter flavor), and left the portobello caps whole while cooking. I skipped the red peppers and added a few lettuce leaves instead. I added a dash of cayenne red pepper to the mayo. I didn't have fresh basil so I used 1/2 tablespoon or dried instead. It all made for a much more manageable dish!Read More