Portabella Sandwiches with Roasted Garlic Red Pepper Peanut Butter Spread
1 large red bell pepper
5 cloves garlic cloves
2 portabella mushroom heads
2 tablespoons olive oil
4 tablespoons Peanut Butter & Co. Smooth Operator
3/4 teaspoon salt
4 slices whole-grain bread, toasted or soft
4 leaves iceberg lettuce
Preheat your oven to 375°F. On a baking tray, roast the pepper and garlic cloves for 20 minutes until the pepper begins to char and the garlic has turned brown.
Meanwhile, place the portabella mushrooms on a baking tray and brush the top with olive oil. Roast the portabella mushrooms for 10 minutes just until they’ve softened up a bit. Remove from the oven and set aside to cool.
Once the pepper is cool enough to touch, peel off the skin and discard it. To make the sauce, combine the pepper, garlic, Peanut Butter & Co. Smooth Operator, and salt in a food processor and blend until smooth.
To assemble the sandwiches, spread the mixture onto one or both sides of each slice of bread. Top one slice of bread with portobello cap and torn lettuce leaves. Place the other slice of bread, spread side down, on top of the lettuce. Repeat. Slice sandwiches in half and serve at room temperature.
Yield: 2 sandwiches