Portobello Provolone Panini
2 Tbl. butter
1 bell pepper, cut into strips
1 lb. portobello mushrooms, sliced (I used Baby Bella)
2 cloves garlic, minced
salt and pepper
1 tomato, sliced
6 slices Provolone
Mustard, mayonnaise and horseradish
4 large slices of sourdough bread
Additional butter for frying
Melt 2 tablespoons butter over medium heat in large skillet. Cool pepper about 4-5 minutes. Stir in mushrooms and garlic; cook additional 6 minutes or until liquid from mushrooms evaporates. Season with salt and pepper to taste and remove from heat.
Spread one slice of bread with condiments. Layer mushroom mixture, tomato slices and provolone. Butter outside sides of bread and grill on panini pan.
*Modified from a Kroger recipe. An alternative is to serve this on a French or Italian sub roll without grilling the bread. You may add slices of red onion, avocado and/or lettuce.
**A good sandwich to go with an ice cold glass of home brew. According to husband, who lovingly photographed his sandwich, above.